Bistro Water Carafe Jourdan

Place a 19th century-inspired mouth-blown carafe on your table to give your home a Parisian bistro feel. These ones have an unusual feature in that once water is added to the carafe, it acts as a magnifying glass and enlarges any text on the dome, drawing attention to the vintage signage.
Water carafes were usually 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 carafe to make an absinthe is to slowly pour, or drip, the water over the sugar cubes until the sugar has completely dissolved from the spoon and fallen into the glass of absinthe. As absinthe is made to its own taste, the amount of water (and sugar) added is decided by the preparer.