{"title":"Bistro Carafes","description":"","products":[{"product_id":"absinthe-loop-carafe","title":"Bonnecaze Loop Water Carafe","description":"\u003cp\u003eThis unusual mouth-blown carafe was inspired by similar pieces found in bars and bistros throughout France and Europe in the late 19th century. Once water is added to the carafe, the water acts to magnify and enlarge the text on the dome. The domed indention in the bottom of the carafe is referred to as the loop, or loupe, which means magnifying glass in French. This magnification was a valuable tool that grabbed one's attention as a popular marketing tool.\u003c\/p\u003e\n\u003cp\u003eWater carafes generally sat on bistro tables and were the most common method of preparing a traditional French\/Swiss absinthe during the Belle Époque. The correct technique in using the carafe to make an absinthe is to pour the water slowly, or drip, onto the sugar cubes until the sugar has completely dissolved from the spoon and fallen into the glass of absinthe as sugar water. Since absinthe is made to one's own taste, the preparer decides the amount of water (and sugar) added.\u003c\/p\u003e\n\u003cp\u003eThe carafe can be used to hold a wide variety of liquids.\u003cbr\u003e\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176362856669,"sku":"1905","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-bonnecaze-loop_54fd83a2-9a3e-4d92-a6a3-8e4aeba60310.jpg?v=1739129336"},{"product_id":"absinthe-bonnecaze-french-bistro-carafe","title":"\"Absinthe Bonnecaze\" French Bistro Glass Water Carafe","description":"\u003cp\u003eThis mouth-blown glass reproduction carafe was inspired by similar pieces found in restaurants, bars, and bistros throughout Europe in the 19th and early 20th centuries. Carafes generally sat on bistro tables and were commonly used by customers to prepare their drinks, particularly absinthe. Besides holding water, these carafes were popular promotional and marketing tools provided to the establishment by alcohol manufacturers.\u003cbr\u003e\"Absinthe Bonnecaze\" is a fictitious absinthe brand.\u003c\/p\u003e\n\u003cp\u003eSlowly pouring water from a carafe was the most common method of adding water to absinthe during the Belle Époque. Almost all absinthe was prepared using a carafe, and only higher-end bars and restaurants had absinthe fountains.\u003c\/p\u003e\n\u003cp\u003eThe correct technique is to slowly and continuously drip the water onto a sugar cube, held by a spoon laid across the rim of the glass until the sugar has completely dissolved from the spoon and fallen into the glass of absinthe. The amount of water and sugar is dependent on the preparer's liking.\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176362987741,"sku":"1915","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-bonnecaze-absinthe-glass_3f1766cd-5963-433c-9b8f-791ea479b8d1.jpg?v=1739129335"},{"product_id":"emile-robert-absinthe-carafe","title":"\"Émile-Robert\" French Bistro Absinthe Glass Water Carafe","description":"\u003cp\u003e\u003cspan\u003eThis 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring the Belle Époque, the carafe was often used to add water to absinthe. The correct method involved slowly dripping water onto a sugar cube until it dissolved and fell into the glass of absinthe. \u003c\/span\u003e\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176363151581,"sku":"1910","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-emile-robert-bistro-water_ba1b91af-ca8b-4c86-8697-4354209b0765.jpg?v=1739129334"},{"product_id":"absinthe-loop-carafe-color","title":"Bonnecaze French Bistro Glass Loupe Water Carafe, in Blue\/White\/Red","description":"\u003cp\u003eThis Bonnecaze Loupe Carafe is a color version of our most popular carafe. It is referred to as a \"loupe\" (French for magnifying glass) carafe because once water is added, the water magnifies the text on the dome and draws your eyes to the text. This was a form of advertisement in 19th-century and early 20th-century France. The text colors used on the dome are blue, white, and red—\u003cspan style=\"font-size: 0.875rem;\"\u003ethe national French colors. The carafe\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e is a functional and eye-catching addition to any bar or table setting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSlowly pouring water from a carafe was the most common method of adding water to absinthe during the Belle Époque. Almost all absinthe was prepared using a carafe, and only higher-end bars and restaurants had absinthe fountains.\u003c\/p\u003e\n\u003cp\u003eThe proper method for using a carafe to make an absinthe is to slowly pour or drip water onto sugar cubes until they have dissolved and fallen into the absinthe glass as sugar water. Since absinthe is made to taste, the amount of water (and sugar) is at the discretion of the preparer.\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176358564061,"sku":"1905-C","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/Bonnecaze-Color-Box-shadow-ENGLISH-cropped-thin-square-sharp_eb50bd6e-4d0d-41f8-ae31-255cfc94b362.jpg?v=1739129336"},{"product_id":"boucry-glass-carafe","title":"Boucry Glass Carafe","description":"\u003cp\u003eThis carafe was designed after similar pieces found in European bars and bistros from the 19th and early 20th centuries. Customers commonly used a carafe to prepare their drinks, especially for making absinthe. In addition to holding water, carafes were also frequently used as promotional tools by alcohol manufacturers. Using a carafe to add water to absinthe was the preferred method during the Belle Époque, following the correct technique of slowly pouring or dripping water onto a sugar cube until it completely dissolves and mixes with the absinthe.\u003c\/p\u003e\n\u003cp\u003eThe carafes can be used to hold a wide variety of liquids.\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176358695133,"sku":"1931","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-boucry-water-bistro_3ac0156f-b84a-41a3-84e4-be84920ad65b.jpg?v=1739129336"},{"product_id":"jourdan-loop-carafe","title":"Jourdan Loop Bistro Water Carafe","description":"\u003cp\u003eThis mouth-blown carafe takes inspiration from similar pieces used in European cafés and restaurants during the late 19th century. Once filled, the water within the carafe enhances and expands the text on the domed base. The loop, or \"loupe\" in French, refers to the magnifying glass-like indention at the bottom of the carafe. This magnification was an effective marketing tool, drawing attention to the traditional French and Swiss absinthe.\u003c\/p\u003e\n\u003cp\u003eJ.B. JOURDAN is a fictitious distillery located in Lyon, France's second-largest city, located in the southeast. In the 19th century, Lyon was known as a major industrial manufacturing city, including countless liquor distilleries. Jean-Baptiste JOURDAN is a great-grandfather of the owner of Bonnecaze Absinthe \u0026amp; Home.\u003c\/p\u003e\n\u003cp\u003eWater carafes were commonly found on bistro tables as the preferred method of preparing absinthe during the Belle Époque. To properly make an absinthe, one must slowly pour or drip water onto the sugar cubes until they dissolve and mix into the absinthe, creating a sweetened absinthe mixture. The amount of water and sugar added is left to the preparer's taste.\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176358727901,"sku":"1921","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-j-b-jourdan-loop-water_c9f03dc9-657f-41fd-a845-55e31507188c.jpg?v=1739129336"},{"product_id":"lacroix-glass-carafe","title":"Lacroix Glass Carafe","description":"\u003cp\u003eThis elegantly crafted carafe draws inspiration from traditional designs found in European bars and bistros dating back to the 19th and early 20th centuries. Carafes were typically placed on bistro tables and were frequently used by customers to prepare their own drinks, especially when making absinthe. In addition to being a vessel for holding water, these carafes were also commonly used for promotional and marketing purposes, particularly by alcohol manufacturers. Adding water to an absinthe using a carafe was the most popular method of preparing traditional French\/Swiss absinthe during the Belle Époque period. The correct technique involved slowly pouring or dripping water onto a sugar cube until it was completely dissolved, and then allowing it to fall into the glass of absinthe.\u003c\/p\u003e\n\u003cp\u003eThe carafes can be used to hold a wide variety of liquids.\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176358891741,"sku":"1930","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-lacroix-water-bistro_e8709c8b-7885-43cb-96d1-7ee9564452e9.jpg?v=1739129336"},{"product_id":"e-lucas-loop-water-carafe","title":"E. Lucas Loop Water Carafe","description":"\u003cp\u003eThis handcrafted water carafe is inspired by vintage pieces from French cafés and restaurants in the late 19th century. When filled, the water intensifies and enlarges the text on the dome. This area at the bottom of the carafe is called the loop or \u003cem\u003eloupe\u003c\/em\u003e in French, meaning magnifying glass. This magnification served as a clever marketing tactic, capturing customers' attention.\u003c\/p\u003e\n\u003cp\u003eE. LUCAS is a fictitious vineyard and distillery located in Orion,  in the Pyrénées-Atlantiques in southwest France. It is named after Théophile Eugène LUCAS, the great-grandfather of the owner of Bonnecaze.\u003c\/p\u003e\n\u003cp\u003eWater carafes were commonly seen on bistro tables during the Belle Époque and were used to prepare traditional French\/Swiss absinthe. Properly using a carafe to make absinthe involves slowly dripping water onto sugar cubes until they completely dissolve and fall into the absinthe as sugar water. The amount of water and sugar added is up to the preparer, as absinthe is made according to personal taste.\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176358662365,"sku":"1920","price":38.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-e-lucas-water_791e39e2-d66a-4def-995d-35456eb07eef.jpg?v=1739129336"},{"product_id":"ice-reservoir-carafe","title":"Ice Reservoir Water Carafe","description":"\u003cp\u003eThis unusual mouth-blown carafe was inspired by a similar piece produced in France in the late 1800's. It features an ice reservoir where the ice is added to keep the liquid inside the carafe chilled. Originally used for water, it is also perfect for chilling red wine or cold liquids.\u003c\/p\u003e\n\u003cp\u003eWater carafes generally sat on bistro tables and were the most common method of preparing a traditional French\/Swiss absinthe during the Belle Époque. The correct technique in using the carafe to make an absinthe is to pour the water slowly, or drip, onto the sugar cubes until the sugar has completely dissolved from the spoon and fallen into the glass of absinthe as sugar water. Since absinthe is made to one's own taste, the preparer decides the amount of water (and sugar) added.\u003c\/p\u003e\n\u003cp\u003eThe ice reservoir will vary in shape and size, as each carafe is mouth-blown and handmade.\u003c\/p\u003e","brand":"Bonnecaze","offers":[{"title":"Default Title","offer_id":46176359055581,"sku":"1940","price":44.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0742\/6585\/4173\/files\/promo-carafe-absinthe-ice-3b_abe5a7af-d034-4076-aa9b-7203dd290c68.jpg?v=1739129336"}],"url":"https:\/\/maison-absinthe-us.myshopify.com\/collections\/bistro-carafes.oembed","provider":"Maison Absinthe US","version":"1.0","type":"link"}