Bistrot Carafe, Émile-Robert

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 customers to prepare their own drinks, notably for making absinthe. In addition to being used to hold water, these carafes were also popular promotional and marketing tools, used primarily by alcohol manufacturers.

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

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