French Style:
Place the spoon over a glass of absinthe. Put a sugar cube on the spoon and let ice-cold water drip onto the sugar by hand or using an absinthe fountain. The water slowly dissolves the sugar and mixes with the absinthe, creating the famous louche effect (only with real absinthes containing anise and fennel).
Czech Style:
A similar method, but pour a little absinthe directly over the sugar cube and light it. This will caramelize the sugar and mix it with the absinthe. Stir and drink.
However, we definitely do not recommend the Czech style. Not only is it quite dangerous, but it also completely destroys the taste of quality absinthe.
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