PORTHOLE INFUSERS

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.

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Heavy Syrup

2 parts sugar by weight 1 part water by weight 

LIGHT SYRUP

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.

Tips:

- 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.

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Ginger Rye Mikado 

1 medium sized ginger root

1 lime

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.