From the bottle to the glass, the ritual of consuming absinthe is accompanied with an authentic gesture. A slotted spoon is used to dissolve a sugar cube into a glass of absinthe with iced water (filtered or bottled, never from the tap). The traditional proportion is 1 measure of absinthe to 5 measures of water. The spirit is is poured drop by drop from a small carafe held high above the glass. This causes the absinthe to cloud, known as the louche effect, as the essential oils of the herbs are released, adding to the sensory enjoyment of the drink itself. Today, mixologists from Montmartre to Williamsburg can once again experiment with the authentic taste of Pernod Absinthe, creating concoctions perfect for the contemporary palate, but with all the authenticity of La Belle Epoque.