Dripping water from a carafe was the most common method of adding water to absinthe in the 19th century. The correct technique is to continuously drip iced water as slowly as possible from the carafe until the sugar has completely dissolved from the spoon and the sugar water mixture has fallen into the absinthe glass. Antique absinthe carafes similar to these could be found on most bistro tables across Europe during the Belle Époque.
