This is an antique pedestal sugar dish used the hold sugar cubes (or sugar pieces) waiting to be used in preparation of a traditional absinthe. Individual serving pieces like this one would have sat on bars or tables throughout France and other parts of Europe, in the 19th and early 20th centuries. Sugar was and continues to be an integral part of preparing a traditional absinthe. It was rare, and even frowned upon, that an absinthe was drunk without first diluting it with cold sugar water.

• Manufactured by Gombault (see photo).
• Stainless steel.
• Circa 1870-1915.
• Measures 4.3" (10.9 cm) in diameter.
• Sits " ( cm) tall.
• Made in Paris, France.