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PORTHOLE RECIPE BOOK

The Porthole is a simple, beautiful infusionvessel designed by Martin Kastner of Crucial Detaildesign studio. The Porthole can be used to createstriking cocktails, oils, teas, dressings, lemonade,coffee, or any other type of infusion.6328P1228 Porthole Infuser L 7” W 7” H 2” (13 oz)INFUSED SYRUPSHeavy Syrup 2 parts sugar by weight 1 part water by weightLight Syrup 1 part sugar by weight 1 part water by weight1.2.3.4.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 foran extended period of time will thicken it.)Allow syrup to cool.Load the Porthole with desired ingredients and check for agood seal before adding syrup.Infuse for at least 24 hours in a refrigerator. Infusion timeswill vary with ingredients.Tips: Heavy syrup is best for infusing fruit. Light simple syrup is bestfor infusing herbs. Only use a filter screen if infusion ingredients can pass thoughthe spout, otherwise leave out for faster filling and pouring. Leave an inch of space at the top when filling the Portholewith syrup. Do not immediately insert the stopper in the spoutso ingredients can settle and expand. Refrigerate when not in use. Remove stopper when not in therefrigerator. To make a light, simple syrup that does not require a stove,combine equal parts (1:1) sugar and water in a bottle andshake 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 toyour infusion.

MARÍA FÉLIX by crucial detail 3 large strawberries1/2 medium sized Navel or Valencia orange2 oz (60g) roasted cacao nibs7 oz (200g) Tequila Blanco (Herencia Mexicana)2 3/4 oz (80g) Grand Marnier1.Wash fruit. Quarter strawberries lenghtwise, stem on, and fan-slice them.Cut orange cross-grain into 1/8” thick slices.Arrange 6 strawberry fans in Porthole, alternating skin and pulp facing theglass pane. Sprinkle half of cacao nibs on strawberries.Arrange a layer of orange slices. Sprinkle rest of cacao nibs on oranges.Arrange remaining strawberries, lightly packing the Porthole cavity.Close Porthole, tighten screw, squeeze, snug screws, and check for good seal.Combine tequila and Grand Marnier.Fill Porthole with combined liquids.Infuse for a minimum of 30 minutes before sampling, consume within4 hours (extended infusion of orange rind will turn the infusion bitter).2.3.4.5.6.Tips: We highly recommend using Herencia Mexicana Tequila Blanco for thisparticular cocktail but any quality white tequila with pronounced agave notesshould work nicely. Sifting the cacao nibs will reduce chocolate dust clouding the infusion. To transform María Félix into a spicy La Valentina, add one medium driedchipotle pepper to ingredients.

CIDER by the aviaryInside the Porthole: 7.5g (.26 oz) rare tea cellar cider spice noir 1g (.04 oz) allspice, roasted at 350ºF for 10 minutes 1g (.04 oz) clove, roasted at at 350ºF for 10 minutes 1/2 cinnamon stick, roasted at at 350ºF for 10 minutes 2g (.07 oz) nutmeg 3g (.1 oz) hibiscus 8g (.3 oz) dried cranberries 8g (.3 oz) dried currants 1 sugar cube 16 apple slices, 1/8” thick 1 ginger slice, 1/8” inch thick 2 sage sprigs, rolled in hands to release oil 2 thyme sprigs 1 orange zest, removed with peeler, all pith removedCocktail to be added (makes two Portholes): 67g (2 1/4 fl oz) laird’s apple brandy, 100 proof 59g (2 fl oz) white verjus 30g (1 fl oz) simple syrup 1g (1/32 fl oz) fee’s orange bitters 223g (7 1/2 fl oz) waterAssemble the Porthole, checking the seal for good contact.Using a bottle pourer or a funnel, transfer liquid ingredientmix into the assembled Porthole through the spout. Bestif poured and sampled in 5-10 minute increments andconsumed within 25 minutes of preparation.

BLUEBERRY by the aviaryInside the porthole: 1 whole lemon zest, removed with peeler,all pith removed ¼ grapefruit zest, removed with peeler, all pith removed 2 strawberries, thinly sliced with stem on, fan,then slice stem off 2 mint sprigs, rolled in hands to release oil 16 blueberries 2 edible marigold flowers 4g (.1 oz) freeze-dried pomegranate arils 5g (.2 oz) rare tea cellar berry meritage tea 1/3 vanilla bean, split and scrapedCocktail to be added (makes two Portholes): 103g (3 1/2 fl oz) bulleit rye whiskey 77g (2 5/8 fl oz) white verjus 26g (7/8 fl oz) simple syrup 31g (1 fl oz) carpano antica formula vermouth 2g (1/16 fl oz) angostura orange bitters 186g (6 1/4 fl oz) waterAssemble the Porthole, checking the seal for good contact.Using a bottle pourer or a funnel, transfer liquid ingredientmix into the assembled Porthole through the spout. Bestif poured and sampled in 5-10 minute increments andconsumed within 30 minutes of preparation.

PORTHOLE PENICILLINby zdenek hartman 6-8 slices lemon4 slices fresh ginger1” x 4”(2.5cm x 10cm) slice of honeycomb1.5 oz (43g) Lapsang Souchong tea5 oz (142g) Johnnie Walker Black Label5 oz (142g) Laphroaig Single Malt Scotch Whisky, 16 yr.1.Wash fruit. Slice lemons into rounds,slice ginger lengthwise.Brew tea according to packet instructions.Arrange fresh ingredients on one side inside thePorthole, alternating lemon and ginger slices.Set honeycomb in the open area.Close Porthole, tighten screw, squeeze, snug screws, andcheck for good seal.Combine Johnnie Walker, Laphroaig, and Lapsang tea.Fill Porthole with combined liquids.Infuse for a minimum of 30 minutes before sampling,consume within 4 hours (extended infusion of lemonrind will turn the infusion bitter).2.3.4.5.6.7.

DASHIby modernist cuisine 6.2oz (175g) Dried baby shrimp4.2oz (120g) Seasoned kombu envelopes0.3oz (7g) Bonito flakesWater to fill, room temperature1.2.3.4.Fill Porthole with dry ingredients.Close the Porthole, and check for a good seal.Fill Porthole with water.Allow dashi to infuse at least 1 hour at room temperature,or refrigerate infusion overnight before use.

WILD MUSHROOM DASHIby modernist cuisine 0.3 oz (9g) Dried shiitake mushrooms0.6 (18g) Dried morel mushrooms0.3 oz (7g) Dried oyster mushrooms0.6oz (17g) Dried Chinese enoki0.1g (4g) Dried black fungusWater to fill, room temperature1.2.3.4.Fill Porthole with dry ingredients.Close the Porthole, and check for a good seal.Fill Porthole with water.Allow dashi to infuse at least 1 hour at roomtemperature, or refrigerate infusion overnightbefore use.

CHAI by the aviaryInside the Porthole: 3 grapefruit slices, 1/8 inch thick, cut in half 1/2 lemon peel, peeled using channel knife 1 thyme sprig 3 dried apricots 10g (.4 oz) freeze-dried apricots 1/3 fresh apricot, sliced and fanned 3 ginger slices, 1/8 inch thick 8g (.3 oz) rare tea cellar bourbon chai tea 1.5g (.052 oz) dried hibiscus flower 1.2g (.042 oz) dried elderflower 0.2g (.007 oz) saffron threadsCocktail to be added (makes two Portholes): 53g (1 3/4 fl oz) olmeca altos blanco tequila 18g (5/8 fl oz) elijah craig 12yr bourbon 53g (1 3/4 fl oz) white verjus 28g (1 fl oz) st. germain elderflower liqueur 1g (1/32 fl oz) angostura orange bitters 18g (5/8 fl oz) simple syrup 26g (7/8 fl oz) tio pepe fino 185g (6 1/4 fl oz) waterAssemble the Porthole, checking the seal for good contact.Using a bottle pourer or a funnel, transfer liquid ingredient mixinto the assembled Porthole through the spout. Best if pouredand sampled in 5-10 minute increments and consumed within25 minutes of preparation.

CRANBERRY by the aviaryInside the Porthole: 10g (.4 oz) rare tea cellar cranberry autumn harvest tea 3g (.1 oz) freeze-dried pomegranate arils 2 whole star anise 2g (.07 oz) mace 2 rosemary sprigs, slightly bruised to release oil 1 whole lemon peel, removed with peeler,wrapped around rosemary 2 orange slices, 3mm (1/8 inch) thick, cut in half 12 fresh cranberries, with shallow slits to aid infusionCocktail to be added (makes two Portholes): 166g (5 5/8 fl oz) water 1g (1/32 fl oz) north shore sirene absinthe 1g (1/32 fl oz) angostura orange bitters 1g (1/32 fl oz) regan’s orange bitters 2g (1/16 fl oz) st. elizabeth’s allspice dram 62g (2 1/8 fl oz) white verjus 83g (2 3/4 fl oz) journeyman rum 35g (1 1/8 fl oz) cocchi Americano 14g (1/2 fl oz) st. george terroir gin 17g (5/8 fl oz) simple syrupAssemble the Porthole, checking the seal for good contact.Using a bottle pourer or a funnel, transfer liquid ingredient mixinto the assembled Porthole through the spout. Best if pouredand sampled in 5-10 minute increments and consumed within25 minutes of preparation.

GINGER RYE MIKADOby crucial detail 1 medium sized ginger root1 lime1 1/4 oz (35g) maple syrup10 oz (285g) rye whiskey1.Wash lime and peel it with a vegetable peeler. Remove pithif necessary. Reserve peel. Juice the peeled lime. Strain thejuice. 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 with Porthole with cocktail base.Infuse for a minimum of 30 minutes before sampling, enjoy for upto 6 hours straight up, over ice or with a dash of soda.2.3.4.5.6.

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Water to fill, room temperature 1. Fill Porthole with dry ingredients. 2. Close the Porthole, and check for a good seal. 3. Fill Porthole with water. 4. Allow dashi to infuse at least 1 hour at room t