Originally a waiter would serve a dose of absinthe, ice water in a [[carafe]], and sugar separately, and the drinker would prepare it to their preference.<ref>{{cite web | url = http://www.oxygenee.com/absinthe-faq/faq3.html | title = Professors of Absinthe] Historic account of preparation at a bar. | accessdate = 2008-09-18 | publisher = Oxygenee Ltd.}}</ref> With increased popularity, the absinthe fountain, a large jar of ice water on a base with [[spigot]]s, came into use. It allowed a number of drinks to be prepared at once, and with a hands-free drip, patrons were able to socialize while louching a glass.

Originally a waiter would serve a dose of absinthe, ice water in a [[carafe]], and sugar separately, and the drinker would prepare it to their preference.<ref>{{cite web | url = http://www.oxygenee.com/absinthe-faq/faq3.html | title = Professors of Absinthe] Historic account of preparation at a bar. | accessdate = 2008-09-18 | publisher = Oxygenee Ltd.}}</ref> With increased popularity, the absinthe fountain, a large jar of ice water on a base with [[spigot]]s, came into use. It allowed a number of drinks to be prepared at once, and with a hands-free drip, patrons were able to socialize while louching a glass.

Although many bars served absinthe in standard glasses, a number of glasses were specifically made for absinthe. These had a dose line, bulge, or bubble in the lower portion denoting how much absinthe should be poured in. One “dose” of absinthe is around 1 ounce (30 ml), and most glasses used this as the standard, with some drinkers using as much as 1 1/2 ounces (45 ml).

Although many bars served absinthe in standard glasses, a number of glasses were specifically made for absinthe. These had a dose line, bulge, or bubble in the lower portion denoting how much absinthe should be poured in. One “dose” of absinthe is around 1 ounce (30 mL), and most glasses used this as the standard, with some drinkers using as much as 1½ ounces (45 mL).

In addition to being drunk with water poured over sugar, absinthe was a common cocktail ingredient in both the United Kingdom and the United States,<ref>{{cite book |title=Savoy Cocktail Book |last=Dorelli |first=Peter |year=1999 |publisher=Anova Books |isbn=1862052964 |url=http://www.amazon.com/Savoy-Cocktail-Book-London/dp/1862052964/ }}</ref> and continues to be a popular ingredient today. One of the most famous of these is Ernest Hemingway’s “Death in the Afternoon” cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: “Pour one [[Jigger (bartending)|jigger]] absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”<ref>{{cite web | url = http://www.nytimes.com/2007/01/03/dining/03curi.html?ex=1325480400&en=3fb2c549f0334e97&ei=5090&partner=rssuserland&emc=rss | title = Trying to Clear Absinthe’s Reputation | accessdate = 2008-09-17|first = Harold last = McGee| date = 2008-01-03}}</ref>

In addition to being drunk with water poured over sugar, absinthe was a common cocktail ingredient in both the United Kingdom and the United States,<ref>{{cite book |title=Savoy Cocktail Book |last=Dorelli |first=Peter |year=1999 |publisher=Anova Books |isbn=1862052964 |url=http://www.amazon.com/Savoy-Cocktail-Book-London/dp/1862052964/ }}</ref> and continues to be a popular ingredient today. One of the most famous of these is Ernest Hemingway’s “Death in the Afternoon” cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: “Pour one [[Jigger (bartending)|jigger]] absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”<ref>{{cite web | url = http://www.nytimes.com/2007/01/03/dining/03curi.html?ex=1325480400&en=3fb2c549f0334e97&ei=5090&partner=rssuserland&emc=rss | title = Trying to Clear Absinthe’s Reputation | accessdate = 2008-09-17|first = Harold last = McGee| date = 2008-01-03}}</ref>