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two spout glass fountain has two spouts and is perfect for slowly pouring or dripping water
Carafes generally sat on bistro tables and were commonly used by customers to prepare their drinks
the preparer decides the amount of water (and sugar) added
This area at the bottom of the carafe is called the loop or loupe in French
Almost all absinthe was prepared using a carafe
Porcelain Absinthe Coaster/Saucer, 65Cts, Blue/Gold Ice Reservoir Carafe two spout glass fountain hasAbsinthe bistro saucers served a dual purpose in the pre ban absinthe era. Besides serving as a coaster, they were also used to indicate the price of absinthe or drink. The price printed onto the bottom or side of the saucer corresponded with a color painted on the outside rim. This colored rim was used to tell the waiter how much to charge the customer by reading the different saucer colors when stacked. For instance, if three blue rimmed saucers (as
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