Dripping water from a carafe was the most utilized method of adding water to an absinthe in the 19th century. The correct technique is to continuously drip the 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 glass of absinthe. Antique absinthe carafes similar to these, were found on most bistro tables throughout Europe during the Belle Époque.