I'm an Italian screenwriter living in London UK. My interest in absinthe arose last month after a trip to Paris. I came back to London, yearning to learn more about the Belle Epoque, the artists of Montmartre and of course their favorite drink. I spent one week researching online and as a first bottle I bought La Clandestine Le Blue... What can I say, I'm in love!! I should soon receive Doubs Mystique, I just can't wait to taste it.
I tried to sip my absinthe while writing and well, I understand why so many artist considered absinthe their drink of choice

After weeks of research I still can't find the answer to the following question: why does absinthiana require the perforated spoon? I understand why water has to be poured very slowly but why can't we just throw in the sugar cube after the drink has 'louched'? Is there something about the combination of dripping water + melted sugar? Does it release more flavors than plain water?
Hope I wasn't too confusing

Thanks!