The Porthole is a unique infusion vessel designed by Martin Kastner of Crucial Detail design studio. It can be used to create cocktails, syrups, oils, teas, or any other type of cold infusion.
Tip: Porthole Infusers are a quicker infusing option, requiring a minimum of 30 minutes before sampling or serving, as opposed to the hours of the Drip Tower Infusers.
2 parts sugar by weight 1 part water by weight
1 part sugar by weight 1 part water by weight
Bring water to a boil. Dissolve sugar into the boiling water, stirring constantly. Once sugar is dissolved completely, remove pan from heat immediately. (Note: Boiling syrup for an extended period of time will thicken it.) Allow syrup to cool. Load the Porthole with desired ingredients and check for a good seal before adding syrup. Infuse for at least 24 hours in a refrigerator. Infusion times will vary with ingredients.
- Heavy syrup is best for infusing fruit. Light simple syrup is best for infusing herbs.
- Only use a filter screen if infusion ingredients can pass though the spout, otherwise leave out for faster filling and pouring.
- Leave an inch of space at the top when filling the Porthole with syrup. Do not immediately insert the stopper in the spout so ingredients can settle and expand.
- Refrigerate when not in use. Remove stopper when not in the refrigerator.
- To make a light, simple syrup that does not require a stove, combine equal parts (1:1) sugar and water in a bottle and shake until the sugar is completely dissolved.
- In place of the recipe above, you can also infuse honey, maple, or agave syrups.
- To extend the life of your syrup, add a tablespoon of vodka to your infusion.
Recipes: Crucial Detail
Images: Lara Kastner Photography
Pictured: blueberry, cucumber, lemon, orange, strawberry, and rose.
Ginger Rye Mikado
1 medium sized ginger root
1 ¼ oz maple syrup
10 oz whiskey
Wash lime and peel it with a vegetable peeler. Remove pith if necessary. Reserve peel. Juice the peeled lime. Strain the juice. Stir lime juice, maple syrup and whiskey together. Julienne ginger. Cut reserved lime zest into 3/16" wide strips. Arrange ginger and lime in the Porthole into a random pattern, lightly packing the Porthole cavity. Close the Porthole and check for a good seal. Fill Porthole with cocktail base. Infuse for a minimum of 30 minutes before sampling, enjoy for up to 6 hours straight up, over ice or with a dash of soda.