Molo float tea lantern Operating manual

float
use guide

1
float, a collection of thermally resistant glassware, is designed with simple clean
forms to express the colours and charms of the tea, scotch, wine, or juice served
within. The suspended bowl design creates a lens of liquid colour that projects
toned light onto the table.
The simple, elegant forms belie sophisticated technical innovations and a high level
of craftsmanship. Each piece of float is handcrafted, by master glassblowers in the
Czech Republic, from the finest German borosilicate glass. This chemically inert
glass is resistant to thermal shock, allowing uncontaminated enjoyment of fine teas
and safe use with both boiling hot and icy cold temperatures.
The suspended bowl design also provides insulation, so your hand will not warm
white wine or be burned by hot coffee. When serving a cold drink, condensation
will form a delicate pattern on the underbelly of the bowl, alleviating the risk of water
rings on your table.
float glassware

2
float tea lantern, the signature piece of the collection, is made with a thermally
insulating vacuum enclosed by a double glass wall, which maintains hot or cold
serving temperatures. This allows the cylindrical tea vessel to be a simple form, held
and poured without a handle. When a candle burns below float tea lantern, ambient
light combines with colour, fragrance and steam, transcending its pragmatic design
to create a beautiful, engaging experience.
Stephanie Forsythe and Todd MacAllen, trained as architects, designed the original
float tea lantern and tea cups in 2001. Their inspiration came from using the ritual
and beauty of tea to define an intimate place of gathering or contemplation.

3
float tea lantern consists of three parts, contained in one package. Carefully
remove tea infuser (1) from the top, then remove glass candleholder (2) (wrapped
in corrugated card) from the bottom. Please reuse or recycle cardboard packaging
and plastic lids.
unpacking float tea lantern
1
2

4
Place the infuser in the top of float tea lantern. Ladle three heaping teaspoons of
your favourite tea leaves into the infuser (or to taste for desired strength). Fill a kettle
with water and bring to a boil.
making tea

5
Pour hot water through infuser, into float tea lantern, filling to just below the top rim.
Let steep according to preference and tea leaves used (1-3 min for green tea, 2-3
min for black tea and 5+min for herbal or fruit tea). Watch as the tea leaves swirl and
unfurl as you pour the water; each type of tea displays its own unique beauty.
steeping tea

6
With larger whole leaf teas no stirring is needed. Once steeped, remove the infuser
and place it in float tea cup or other heat-resistant dish. Caution, the steam is very
hot, so hold the infuser by the edges of the top rim, angled to have your hand away
from the steam.

7
Carefully pour tea directly through the spout, holding float tea lantern with your
hands as you would hold a bottle of wine.
serving tea

8
Light a tea candle in glass candleholder provided, setting tea lantern over top.
Remove the candle from the aluminum cup that it normally comes in, placing the
wax of the candle directly into the glass candleholder. As the candle melts, the wax
turns clear, throwing a pool of light onto the table.

9
float glass bubble
float glass bubble has a diameter of 100mm (4”) and two circular openings,
designed to hold water and a 45mm (1.75”) floating candle. Never leave a burning
candle unattended.

10
A grouping of glass bubbles over a dining table, makes for a simple, elegant
chandelier. glass bubble can also be used to house a small terrarium. 115cm
(45.25”), thin steel piano wire with hooks at each end are provided with glass
bubble.

11
float is designed to be used as a collection; however, each piece offers endless
creative possibilities beyond the function that corresponds with the name of the
piece. We have included some of these possibilities below:
tea lantern: hot and iced tea, martinis, lemonade, sangria, warm mulled wine …
tea cups: hot or iced tea, scotch, white wine, coffee, crème brûlée, juice, mousse…
sugar and creamer: sugar, cream, sauces, gravies, dressings…
small sugar and creamer: sugar, cream, milk, honey, maple syrup…
champagne flute: champagne, tall liqueurs, vodka, ice wine, prosecco, vase…
pilsner flute: beer, tall cocktails, sparkling water, milk, juice, tall coffees…
martini glass: martinis, snacks, deserts…
matcha bowl: matcha, cappuccino, latte, soup, gelato, desserts, cereal, flowers…
red wine glass: wine, cappuccino, tea, coffee…
liqueur glass: liqueurs, hot or cold sake, schnapps, vodka, espresso…
animal soup: hot or cold soups, dips, salsas, candies, crackers, nuts…
glass bubble: christmas ornament, candle holder, chandelier, terrarium...
suggestions for using float glassware

Large and small sphere shaped ice balls delightfully complement the suspended
bowl design. Ice ball trays can be found at specialty kitchen shops, Japanese home
necessity stores and at Muji or the MoMA store in New York.
12

13
peel of one lemon
2 bottles of full-bodied red wine
peel of one orange
2 cups of ruby port
1 cinnamon stick
6-10 candied ginger pieces
pinch of ground nutmeg
1 cup of brandy
8 cloves
cinnamon sticks and orange slices as garnish
float tea lantern
float tea cups or wine glasses
mulled wine
recipes
In a small pan add the peels, spices, ginger, sugar and 2 cups of wine. Cover the
pan and gently simmer for 15 minutes. Transfer mixture to a larger pan and add the
remaining wine, port and brandy. Heat until the liquid begins to seethe but do not
allow a full boil. Transfer the mix as needed to float tea lantern and keep warm with a
tea light.

14
fresh mint sprigs
hot or cold water
float tea lantern
fresh mint tea
The float tea lantern can be used to serve iced or hot teas. Fresh sprigs of mint
can be placed directly into the tea lantern without using the tea infuser to make a
refreshing, simple and visually beautiful tea.

15
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
preheat oven to 325 degrees F
6 float tea cups
crème brûlée
recipes
Place cream + vanilla bean into saucepan over med-high heat and bring to boil.
Remove from heat, cover and let sit 15 minutes. Whisk together 1/2 cup sugar and
egg yolks until well blended. Slowly pour in cream, stirring continually. Pour liquid
into float tea cups and place in large pan (min 8cm/3in tall). Pour hot water in pan to
reach line on side of float tea cups. Bake until crème brûlée is set but still trembling
in center, approximately 40-45 minutes. Remove tea cups from pan and refrigerate
2 hours or up to 3 days. Remove crème brûlée from refrigerator at least 30 minutes
prior to serving. Spread remaining sugar evenly on top of each cup. Use a torch to
melt sugar; forming a crispy brown top.

16
3 tbsp butter
5 cups thinly sliced onions
2 cloves garlic, minced
1/2 tsp each: salt, granulated sugar
3 tbsp all-purpose flour
6 cups beef stock
1/2 cup white wine
salt and pepper
6 thick slices dry French bread
1-1/2 cups shredded gruyere cheese
1/4 cup grated parmesan cheese
6 tablespoons of cognac
6 float matcha bowls
french onion soup
In a large heavy saucepan over medium heat, melt butter. Add onions, salt and
sugar. Cook, stirring often, until onions are a dark golden brown. Stir in garlic. Stir in
flour. Add beef stock and wine. Reduce heat and simmer for about 30 minutes. Add
pepper to taste. Toast bread under a broiler until crisp and brown. Pour hot soup into
float matcha bowls and ladle one tablespoon of cognac over the top of each. Top
with bread then with shredded cheeses. Place float bowls on a pan and broil in oven
until cheese is bubbly and lightly browned.

17
3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1½ oz. light rum
club soda, seltzer or perrier
float pilsner glass
mojito
recipes
Muddle the mint, sugar and lime juice. Transfer the mixture into float pilsner glass. Top
with ice, add rum and mix. Top off with soda water. Garnish with a lime slice and a
mint sprig to serve.

18
1.5 oz. amaretto almond liqueur
juice squeezed from ½ a fresh lemon
float tea cup or float martini glass
amaretto sour
Rub the rim of a float tea cup with lemon and dip into sugar, frosting the rim. Pour
amaretto and lemon juice over ice.

19
float glassware dimensions and volume
matcha bowl volume to rim: 470ml (16 fl oz) * serving size 180ml (6 fl oz) tea cup volume to rim: 220ml (7.5 fl oz) * serving size 150ml (5 fl oz) small cream + sugar volume to rim: 55ml (1.7 fl oz) * serving size 30ml (1 fl oz) small tea lantern * serving size 500ml (17 fl oz) large tea lantern * serving size 1000ml (34 fl oz) cream volume to rim: 220ml (7.5 fl oz) * serving size 120ml (4 fl oz)
80mm (3.2")
330mm (13")
260mm (10.5")
65mm (2.5")
80mm (3.2")
95mm (3.8")
* suggested serving volumes shown by shaded area