Bistrot Carafe, Boucry

This mouth-blown carafe was inspired by similar pieces found in bars and bistros throughout Europe in the 19th and early 20th centuries. Carafes were typically placed on bistro tables and were commonly used by the customer to prepare their own drink, notably for the making of absinthe. In addition to serving to hold water, these carafes were also popular promotional and marketing tools, used primarily by alcohol manufacturers.

Using a carafe to add water to an absinthe was the most common method for preparing a traditional French or Swiss absinthe during the Belle Époque. The correct technique consists of slowly pouring the water over the sugar cube or dripping it until it is completely dissolved from the spoon and falls into the glass of absinthe.

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