This mouth-blown carafe was inspired by similar pieces found in bars and bistros throughout Europe in the 19th and early 20th centuries. The carafes were generally placed on bistro tables and were commonly used by customers to prepare their own drinks, particularly for making absinthe. In addition to being used to hold water, these decanters were also popular promotional and marketing tools, used primarily by alcohol manufacturers.

The use of a carafe to add water to an absinthe was the most common method of preparing a traditional French or Swiss absinthe in the Belle Époque. The correct technique is to slowly pour the water over the sugar cube or drain it until it is completely dissolved from the spoon and falls into the glass of absinthe.

• Measures approximately 23.3 cm high.
• The base measures approximately 11.1 cm in diameter.
• Holds approximately .73 L.
• Mouth blown clear glass.