Bonnecaze Loop Carafe


Adding water to absinthe by carafe was the most utilized method of preparing absinthe in the days of pre-ban absinthe (before 1915).  The correct technique is to slowly pour/drip iced water until the sugar has completely dissolved from the spoon.

Text/image in loop carafes magnifies when water is added, hence the name "loop," like a jeweler's eye-piece.

Carafes stand 9-Inches tall and hold approximately 25 fl oz. 

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