And if I used sugar cubes and drank Absinthe. Which I don’t. But I COULD. And then, I would need these.
Maybe it was the goose, but I’m finding myself drawn to vintage French kitchen items for which I have no space, use or budget.
If you feel you have a dearth of vintage French kitchen items I suggest you hie to P.O.S.H. Chicago, where that need will quickly be sated.
For the containment of the sugar cubes. Because they must be adequately contained in an appropriate vessel. This is CLASSY SUGAR.
For the preparation of the absinthe, which also requires the appropriate vessel. To wit: "With the increased popularity of absinthe, the Absinthe Fountain came into use in the cafés of France. It allowed a number of drinks to be prepared at once, and with a hands-free drip patrons were able to socialize while diluting their absinthe to taste." Because I know that if I'm forced to dilute my absinthe WHILE chatting, it gets my dander all up.