Traditionnel Pontarlier Uncut Absinthe Glass
Perhaps the most popular antique absinthe glass on the market today
is the legendary Pontarlier glass. While there were many variations
from the pre-ban era (before 1915 when absinthe was banned in France),
this style is considered the quintessential traditional Pontarlier
absinthe glass.
This glass was made famous, and originally named, after they appeared in
an advertisement for the #1 absinthe producer of the time – Pernod Fils.
The advertising print showed Pernod Fils’ hometown newspaper from Pontarlier, France, laid across a table next to a bottle of Pernod and two glasses (see above photo). Through a nationwide marketing campaign, this print
was sent to bars all over France, adding to the recognition of the
Pontarlier glass. The Pontarlier glass soon became synonymous with absinthe.
This glass is made to the same measurements as
original Pontarlier absinthe glasses, including the reservoir. The reservoir (located at the
bottom of the glass) is used to measure the amount of absinthe to be
added. This measured dose aided the bartender in knowing the exact
amount of absinthe to add, as well as showing the customer it was an honest pour. The size of the reservoir generally corresponded with the size of the glass being used. Water-to-absinthe ratios vary
by the drinker, but are generally 3 to 5 parts water, to 1 part absinthe. The
reservoir measures 25 ml (.8 oz), which is standard for an absinthe
glass of this size.
Purchase includes glass and sugar only. Other items in photos are not included.
Mouthblown thick, heavy glass.
Glass measures 3.375″ (8.6 cm) in diameter x 5.25″ (14.6 cm) in height.
Glass holds 9 fl oz (26.6 cl).
Reservoir holds approximately .85 fl oz (25 ml).
Imported.
Also included in the purchase are 10 European wrapped sugar cubes. Sugar was almost always used in preparing a traditional French/Swiss absinthe during the pre-ban era (before 1915). It was added to absinthe by pouring (or dripping) cold water onto sugar cubes, allowing sugar to dissolve before falling into the high alcohol content absinthe. The amount of sugar added was determined by the drinker, like adding sugar to coffee. Some prefer more or less than others. Absinthe is always made to one’s own liking.
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