"Émile-Robert" French Bistro Absinthe Glass Water Carafe

"Émile-Robert" French Bistro Absinthe Glass Water CarafeThis carafe is a reproduction of the handmade, mouth blown carafes that were commonly found in European bars and bistros during the 19th and early 20th centuries. These carafes were used by customers to prepare their own drinks, particularly absinthe, by adding water to it. They were also used as promotional tools by alcohol manufacturers. During the Belle poque, the carafe was often used to add water to absinthe. The correct method involved slowly

The glass bowl is mouth-blown

the waiter would know to charge the customer 3

It features a broad

As the sugar begins to dissolve into the water

The top cover has the classic "acorn" top and is removable to add ice water to the glass bowl

which is most notably used in making test tubes

This facet-cut glass Verse-Eau (water pourer in French) is a single server used to slowly add water (and optional sugar) to absinthe

a famous absinthe enthusiast

the park that surrounds the tower

This stainless steel verse-eau (water-pourer in French) is a single server for slowly adding water to an historically correct

Doing so could quickly overfill the glass

a licensed psychotherapist by trade