As beautiful as we find the many antique and reproduction absinthe fountains available now, they are by no means necessary to the enjoyment of the green fairy.
There’s a good reason this recipe doesn’t appear in many cocktail books (or books about absinthe, for that matter): It’s not an easy one to appreciate.
Kina Lillet, which was a lot more bitter than its closest relative, Lillet Blanc, is no longer produced. Most bartenders simply substitute Lillet Blanc.