• This unusual mouth-blown decanter was inspired by similar pieces found in bars and bistros across Europe in the late 19th century.

    Once the water is added to the carafe, it acts as a magnifier and enlarges the text on the dome. The domed hollow at the bottom of the decanter is called the buckle, or loupe. This magnification was a useful means of attracting attention as a popular marketing tool.

     

    Water carafes were typically placed on bistro tables and were the most common method of preparing a traditional French or Swiss absinthe during the Belle Époque. The correct technique for using the decanter to make an absinthe is to slowly pour, or drip, the water over the sugar lumps until the sugar has completely dissolved from the spoon and has fallen into the glass. 'absinthe in the form of sugar water.

    As the absinthe is made to its own taste, the amount of water (and sugar) added is decided by the preparer.

     

    Measures approximately 23.3cm high. The base measures approximately 4.5 inches in diameter. Contains approximately .73 L. Mouth blown, clear glass. Hand washing is suggested.

    Bonnecaze Carafe - Bleu & Rouge

    £40.00Price

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