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Cranberry by The Aviary

Cranberry Cocktail in the Porthole Infuser

Inside 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 infusion

Cocktail 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 ¾ fl oz) journeyman rum
35g (1 1/8 fl oz) cocchi Americano
14g (½ fl oz) st. george terroir gin
17g (5/8 fl oz) simple syrup


Assemble the Porthole, checking the seal for good contact.
Using a bottle pourer or a funnel, transfer liquid ingredient mix into the assembled Porthole through the spout.
Best if poured and sampled in 5-10 minute increments and consumed within 25 minutes of preparation.
Recipe by The Aviary