This drink was wildly popular throughout the United States during 19th century and even spawned an entirely new category of spirits after its illegalization as we see with the many absinthe flavored substitutes still available today. Absinthe, along with gin has been regarded as societal poison, even a worldwide epidemic as seen in these publications
Congressional edition - Page 352 by United States. Congress in 1762
Chemical News and Journal of Industrial Science by Sir William Crookes in 1776 "From the notice of absinthe we learn, with regret, that the quantity of this fearful poison consumed in London has been enormously on the increase."
The dripped frappe, frappe meaning fine ice, is also popular. Many bartenders employ the use of a dripping machine, the dripping of the water is to put out the lit sugar. All early literature suggest the following preparation techniques be used:
Place one to two sugar cubes on an absinthe spoon over your vessel. Pour 1 - 2 oz. of absinthe over the sugar cube(s) into your glass. Ignite the sugar, let it caramelize about 25 seconds, then slowly "drip" water out of your mixing tin., for frappe, add fine ice.