During the pre-ban era (before 1915), it was rare to find someone who drank absinthe without first sweetening it with sugar. For this reason there are so many antique accoutrements and ways to add sugar to absinthe. Absinthe is, and has always been, made to taste to one’s own liking, therefore the amount of sugar used is purely by preference of the drinker.
These cubes are the same found in cafés, bars and restaurants throughout France and Italy.
Each packet contains 2 cubes and is imported from Europe