I scored a couple bottles of the local Absinthe at Swirl on Castro (cute little wine bar where the help will swill with you – great fun). I haven't cracked it open yet because I feel like really doing it justice and serving the classic way. Any advice on where to find the necessary gear?Good question. I imagine there is a total run on absinthe fountains right about now. I don't know offhand anyone selling them in San Francisco- please write in the comments if you do.
But one store that sells them online is Bar Keeper in Los Angeles. Follow this link to the absinthe section.
If you don't want to shell out $200 for the small fountain, you can make due without one. The absinthe spoons are nice, but you can probably use a slotted spoon or tea strainer to the same effect.
The way I've enjoyed it most is to make an absinthe frappe. Use 1 1/2 ounces of absinthe and 1/2 ounce of simple syrup and pour it over cracked ice. Then swirl and swirl until much of it melts. I found that the Lucid and St. George absinthes needed more sugar (and water) than the Kubler.