This unusual mouth-blown decanter was inspired by similar pieces found in bars and bistros across Europe in the late 19th century. Once water is added to the decanter, it acts as a magnifier, enlarging the text on the dome. The dome-shaped hollow at the bottom of the carafe is called the loop, or loupe, which means magnifying glass in French. This magnification was a useful means of attracting attention as a popular marketing tool.

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 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 absinthe glass as sugar water. As absinthe is made to one's own taste, the amount of water (and sugar) added is decided by the preparer.

• Measures approximately 23.3 cm high.
• The base measures approximately 11.1 cm in diameter.
• Holds approximately .73 L.
• Mouth-blown, clear glass.
• Hand washing is suggested.