An absinthe spoon is a perforated or slotted spoon which is laid across the rim of a glass and used to hold a sugar cube to sweeten the absinthe and counteract its mild bitterness. Cold water is dripped or slowly poured onto the sugar cube allowing the water to dissolve the sugar and to drip into the glass of absinthe. Once the sugar water meets the anise in the absinthe, the mixture begins to turn cloudy white. This color change is called a "louche," which translates in to English "to cloud" or "become cloudy." The spoon is normally flat, with a notch in the handle used to help hold the spoon on the rim of the glass.

Les Semis d'Etoiles et Trefles (French for small stars and clovers) #4 absinthe spoon is found on page 200 of Marie-Claude Delahaye's book "Les Cuilleres" (French for Spoons) and is rated a three star absinthe spoon. Marie-Claude is the owner and curator of the "Musee de l'Absinthe" outside of Paris, France. She has also authored a series of books relating to all aspects of antique absinthe ware. The book "Les Cuilleres" comprises a comprehensive selection of most all antique absinthe spoons ever made. This is the only reference book on the market and considered the bible for antique absinthe spoons.

To clean, spoon should be washed by hand.

• Circa 1880 - 1915.
• Made of metal.
• 6.375" (161 mm) long.
• Made in France.