To properly pour and serve absinthe, it is traditional to use an absinthe fountain or a carafe of ice water. A slotted absinthe spoon with a sugar cube is placed atop the glass, and ice water is slowly dripped over the sugar cube, diluting the absinthe and releasing its flavors. The ideal ratio is typically 3 to 5 parts water to 1 part absinthe, depending on personal taste.