Oxymel. A mix of vinegar and honey. One doesn’t need to believe it to be the cure-all tonic the ancient Greeks and Romans believed it to be in order to enjoy it. It’s conducive to infusions that can range from fruity to herbaceous, it’s quite simple to make, and has a variety of applications even making its way into the cocktail culture.
The base is straightforward. Equal parts vinegar and honey by volume. In other words half acid, half sugar. From here it can get more complicated with lots of variations infusing different herbs and spices but the underlying ratio of acid to sugar remains the same. For this specific recipe, we prepared an Oleo Saccharum and reduced the subsequent amount of honey by the weight of sugar. We don’t like to waste goodness so also we reduced the amount of vinegar by the amount of juice we could squeeze out of the lemons peeled, maintaining the 1:1 sugar to acid ratio. If you want to experiment further, 15g (1/2oz) of Turmeric Root slices or a teaspoon of Peppercorns are a good place to start.
Whether you add oxymel to tea, use in grog, mix with rye whiskey, use in place of syrup with water hot or cold, it makes for a nice wintertime home companion.
The Holiday Mojito has been one of our standing favorite recipes. Fresh and balanced with a seasonal spice twist. Enjoy!
]]>The Holiday Mojito has been one of our standing favorite recipes. Fresh and balanced with a seasonal spice twist. Enjoy!
Boil apple cider and brown sugar for two minutes to make cider syrup. Allow to cool.
Combine cooled cider syrup with calvados and rum to make the cocktail base.
Arrange dry ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Pour cocktail base through the spout.
Allow to infuse for a minimum of 30 minutes and up to 6 hours.
Balanced, rich, and simple to make, this recipe is one of our favorite vodka based Porthole infusions.
]]>Decadent and balanced yet very simple to make: the Mediterranean Mule is one of our favorite vodka based Porthole infusion recipes. Perfect for this time of the year.
Arrange infusion ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Pour Vodka into the assembled Porthole through the spout until almost full.
Allow infusion to settle before inserting a stopper.
Best if infused 2 days to 3 weeks, periodically toggling the Porthole.
This infusion becomes more rich the longer it infuses.
A straightforward summer cocktail for a straightforward person. Enjoy!
]]>A straightforward summer cocktail for a straightforward person. Enjoy!
Assemble the Porthole, checking the seal for good contact on both sides.
Pour Vodka into the assembled Porthole through the spout until almost full.
Allow infusion to settle before inserting a stopper.
Insert stopper and agitate until sugar is dispersed.
When not in use, insert stopper and refrigerate to preserve freshness.
Best if infused 2 hours to 2 weeks, periodically toggling the Porthole.
Enjoy with sparkling water.
Simple and easy to make, the possibilities are endless. They can be paired with sparkling water and wine, used in your cocktail and coffee, or poured over pancakes and ice cream.
]]>Infused syrups can be a great way to explore ingredients and taste combinations. Simple and easy to make, the possibilities are endless. They can be paired with sparkling water and wine, used in your cocktail and coffee, or poured over pancakes and ice cream. Add your spin to this truly versatile starter recipe. Use heavy syrup with juicy fruits, use light syrup with spices, herbs, teas and other dry ingredients.
Pour water and sugar into a saucepan.
Bring water to a boil, stirring constantly.
Once sugar is dissolved completely, remove pan from heat immediately and set aside to cool.
Note: Boiling syrup for an extended period of time will thicken it.
Once syrup has cooled, arrange your desired infusion ingredients in the Porthole.
Close the Porthole, tighten screw, and check the seal for good contact on both sides.
Transfer syrup into the assembled Porthole through the spout.
Allow to infuse at least 24 hours in a refrigerator. Infusion times will vary with ingredients.
Light simple syrup can be made without adding heat. Combine equal parts, 1:1, sugar and water in a bottle and shake until the sugar is completely dissolved.
Pictured above: blueberry, cucumber, lemon, orange, strawberry, and rose.
Smoky and sweet with an optional extra kick, Pineapple Guajillo is a simple and delicious Porthole infusion. This long infusion develops its guajillo notes over time. Chile de arbol can be omitted if you prefer the gentler, smoky guajillo heat.
]]>Smoky and sweet with a little -or big- kick, Pineapple Guajillo is a simple and delicious Porthole infusion. This long infusion develops its guajillo notes over time. Chile de arbol can be omitted if you prefer the gentler, smoky guajillo heat.
Arrange infusion ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Pour Vodka into the assembled Porthole through the spout until almost full.
Allow infusion to settle before inserting a stopper.
Best if infused 1-12 days, periodically toggling the Porthole.
Penicillin is a favorite from a user-submitted recipe contest organized by Chefs Talk. Enjoy this simple yet delicious infusion.
]]>Penicillin is a favorite from a user-submitted recipe contest organized by Chefs Talk. Enjoy this simple yet delicious infusion.
Arrange fresh ingredients in the Porthole, alternating lemon and ginger slices.
Assemble the Porthole, checking the seal for good contact on both sides.
Combine liquid ingredients.
Transfer liquid mix into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Best if infused for a minimum of 30 minutes before sampling. Consume within 4 hours, extended infusion of lemon rind will impart bitterness.
Nomads’ Nectar transforms vodka into a rich liqueur, excellent on its own or as a cocktail component. This Porthole infusion is among the simplest and rewarding recipes.
]]>Nomads’ Nectar transforms vodka into a rich liqueur, excellent on its own or as a cocktail component. This Porthole infusion is among the simplest and rewarding recipes. Beneath its luscious flavor and texture is undiluted spirit - consider yourself warned. Taste the changes as this infusion improves with time, easily keeping for up to three weeks.
Arrange infusion ingredients in the Porthole.
Close the Porthole, tighten screw, and check the seal for good contact on both sides.
Pour Vodka into the assembled Porthole through the spout.
Allow infusion to settle for several minutes before inserting a stopper.
Periodically toggle the Porthole to lightly agitate contents. Best after 24 hrs.
Can be enjoyed for up to a few weeks.
The Twentieth Century is a classic gin cocktail inspired by the romance of the grand era of railway travel. Our twist on this gin infusion is similarly exclusive and sophisticated.
]]>The Twentieth Century is a classic gin cocktail inspired by the romance of the grand era of railway travel. The Twentieth Century Limited train ran from Chicago to New York for 65 years, and was fittingly described as ‘spectacularly understated.’ Our twist on this gin infusion is similarly exclusive and sophisticated. We took some liberty with this classic. Enjoy it straight up or in your favorite gin cocktail.
Arrange infusion ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Transfer gin into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Best if infused at 6-24 hours, periodically toggling the Porthole.
Enjoy as is or as an addition to your favorite gin cocktail.
Wash lime and peel it with a vegetable peeler. Remove pith from lime peel and cut into 3/16” wide strips.
Juice the peeled lime and strain the juice.
Stir liquid ingredients together.
Arrange ginger and lime peel in the porthole into a random pattern, lightly packing the Porthole cavity.
Close the Porthole and check for a good seal.
Transfer liquid mix into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Infuse for a minimum of 30 minutes up to 6 hours.
Enjoy straight up, over ice or with a dash of soda.
A deliciously nuanced cocktail with an interesting backstory is not necessarily what comes to mind when thinking of vinegar. Try his beautiful, versatile Porthole infusion, learn more about its Japanese origins, and watch us give the Porthole a serious shake in the timelapse video.
]]>A deliciously nuanced cocktail with an interesting backstory is not necessarily what comes to mind when thinking of vinegar. It does come naturally to Michael Harlan Turkell author of Acid Trip — a new book about all things vinegar — and host of Food Seen, a Heritage Radio show. Try his beautiful, versatile Porthole infusion, learn more about its Japanese origins, and watch us give the Porthole a serious shake in the timelapse video.
In the northern Kyoto prefecture, there’s a sandbar grown thick with pines; Amanohashidate, or the “bridge to heaven” is one of Japan’s most celebrated scenic sites, extending its way across Miyazu Bay just off the Sea of Japan. I was able to witness this stunning vista from a hilltop ryokan, with Akihiro Iio, the fifth-generation rice vinegar maker at Iio Jozo. I traveled all the way to Japan to meet his komezu (rice vinegar), which is an opaque amber color, and tastes round and smooth like an aged whiskey—much different from acetone bomb industrial vinegars. It has personality and depth, resonant of the premium rice grown specifically to make the vinegar.
Akihiro and I made our way back to his house for shabu-shabu, a meal of thinly sliced raw meats and seasonally vegetables stirred into a donabe (pot) of dashi broth. I ate these beautifully blanched ingredients from my own small bowl, which contained a splash of ponzu, a citrus-and-soy based sauce that’s balanced, and preserved with a good dose of rice vinegar. When the meal was over Akihiro and I knocked back the ponzu left in our bowls. It had been diluted with the dashi, cutting its strength to an ideal digestif.
Made with an array of Japanese citrus (yuzu, sudachi) mostly unavailable in the States, I’ve tried to replicate my own ponzu in Brooklyn, first with equal parts lemon and lime. I’ve come to prefer the clarity of straight-up lemon juice, which isn’t as citric as lime juice, which I fortify with the oils extracted from the fruit’s zest.
A good ponzu should be drinkable. I wanted to make a cocktail that called on all of its flavors: citrus, salt, umami. First, I made an oleo-saccharum, tossing zested lemon peels with sugar to extract the lemon oil. Often, when using an oleo-saccharum in drinks, you muddle the zests and removed them, but if you leave the peels be, they curl into fantastic ribbons. Next, I used the oleo-saccharum to build a pseudo-shrub, a sweetened-vinegar based syrup. I added rice vinegar, fresh lemon juice, and sake, to make a cocktail, delicious in and of itself. Shaking equal parts lemon shrub and Japanese whiskey with ice, with a dash of soy, produces a small refreshing drink, reflective of the bowl of shabu shabu I had in Miyazu, which will make you hungry for the meal ahead.
Strain lemon juice to remove pulp. Add the rice wine vinegar and sake to lemon juice, and stir.
Transfer liquid mix into the assembled Porthole through the spout.
Insert stopper and shake until the sugar is completely dissolved.
Best if infused at least 1 hour, periodically toggling the Porthole. Can infuse for several months.
Add the Ponzu Sour ingredients to a Nip Tumbler. Garnish with a small lemon peel. Enjoy!
The Lemon Sake Shrub can be enjoyed alone or with sparkling water.
]]>
The Mocha Liqueur infusion was part of our exploration to showcase vodka's versatility in the Porthole infuser. This is a simple and very rewarding infusion to make.
The Mocha Liqueur infusion was part of our exploration to showcase vodka's versatility in the Porthole infuser. This is a simple and rewarding infusion to make. Once the infusion is underway, a pronounced evolution of flavor can be experienced throughout the course of its long life. This is a very stimulating infusion - consider decaf coffee for an equally delicious liqueur that won't keep you awake at night. Mocha Liqueur can be used to create classic coffee cocktails from scratch, as an addition to hot beverages, or as an ice cream topping. Enjoy!
Arrange infusion ingredients in the Porthole.
Close the Porthole, checking the seal for good contact on both sides.
Pour Vodka into the assembled Porthole through the spout until almost full, leaving space at the top for coffee beans to expand.
Allow infusion to settle for 1 day before inserting a stopper. Coffee beans slightly expand and CO2 is released during the initial stages of the infusion. Leaving stopper out allows gases to escape.
Shaking lightly will loosen coffee beans lodged against each other as they expand.
Best if infused at least 3 weeks, periodically toggling the Porthole. Can be infused up to two months.
Build classics such as White Russian, Black Russian, Mind Eraser, or Espresso Martini.
Spike up your favorite coffee drink.
Pour over ice cream or pie.
Sip served over ice.
This Orange Spiced Vodka Infusion recipe is the perfect example of how dramatically the flavor of an infusion can change over time.
]]>This Orange Spiced Vodka Infusion recipe is the perfect example of how dramatically the flavor of an infusion can change over time. Initially a simple, warming addition to cider, this infusion turns into a full spice experience over the course of many days. We prefer to let the alcohol mellow for a few days as the spices increase before pouring over warm cider and enjoying with friends.
Slice oranges into 3/16” (5mm) thick slices. Remove all pith. Leaving pith will impart bitterness and shorten the life of the infusion.
Arrange infusion ingredients in the Porthole.
Close the Porthole, tighten screw, and check the seal for good contact on both sides.
Pour Vodka into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Periodically toggle the Porthole to lightly agitate contents. Best after 24 hrs. Can be enjoyed for up to 7 days.
Add a light splash of the infused spiced vodka to glass and fill with warm cider to your taste.
]]>Chef Philip Tessier created this beautiful Gazpacho Porthole recipe as a contribution to the Bocuse d'Or 30th anniversary winners cookbook. We asked Mr. Tessier to write a little note about the recipe, and he delivered so much more.
]]>Chef Philip Tessier created this beautiful Gazpacho Porthole recipe as a contribution to the Bocuse d'Or 30th anniversary winners cookbook. We asked Mr. Tessier to write a little note about the recipe, and he delivered so much more. His piece speaks to the core of our relationship, the formidable challenge of the Bocuse d’Or, and the delicately balanced flavors of this special Gazpacho infusion.
Gazpacho Porthole Infusion
by Philip Tessier
It was a typical winter day in Chicago. Cold, dreary and a foreboding gray sky holding the promise of snow. I walked up the narrow staircase of the Crucial Detail studio on the outskirts of the meatpacking district and knocked on the door. No answer.
It was December 2014 and I had just been selected as the candidate to compete for the United States in the Bocuse d’Or. I had journeyed here to meet Martin Kastner, the legendary designer best known for the numerous service pieces he had custom made for Grant Achatz at his Alinea and Next restaurants. Martin had been tapped to be the platter designer for the competition, and I had come to meet him in person to begin our collaboration on this daunting task.
I checked my emails and realized I was over an hour early, a notorious time zone mix up. After waiting just long enough for my toes to grow numb, Martin arrived on a bicycle, bundled from head to toe against the winter cold. We exchanged quick hellos and eagerly headed up the stairs to the warm studio.
“It’s a bit of a mess in here,” Martin stated matter of factly as he swung the door open, “We just received a large shipment of Portholes and we are moving the studio in a few weeks to a bigger space. Sorry about the mess.” I assessed the scene around me--shelves filled with ceramic molds and various service pieces, passageways packed to the ceiling with boxes, various kilns and machinery, and a small open space with a work table and a desk lined with several monitors.
“What is the Porthole?” I asked as I started to defrost.
Martin grabbed a round, glass vessel with a flask-like spout on the top and handed it to me. The name fit it well, it looked just like a porthole on a ship or submarine, but this “window” was meant to see what was inside the vessel.
“It was originally intended for cocktail infusions. We designed it so you can lay in the aromatics and create a unique presentation while infusing your choice of liquids,” Martin explained as I examined this clever presentation piece. He continued, “You can use it for any type of infusion--oils, cocktails, whatever you think of.”
We sat down together at his work desk and began discussing the challenges of the Bocuse d’Or and what my initial thoughts and ideas were. As Martin asked questions and expressed his thoughts, it struck me that this guy saw the world through a different lens than I did. What I saw as food, technique, and colors, he perceived as forms, materials, and dimensions.
Neither of us could have anticipated where that initial conversation would take us. For the next four years, as Team USA pursued the distant dream of gold at the Bocuse d’Or, our relationship blossomed from that first awkward meeting into a deep friendship solidified by thousands of hours of effort, multiple failures, daunting schedules, and extraordinary successes.
When the Bocuse d’Or Winner’s committee approached me about creating a recipe for their new book featuring canapes and small bites from all of the past winners of the competition, I knew I had to include Martin’s work in some way. He had been such an extraordinary part of our success, it would feel incomplete if his touch wasn’t there.
My thoughts went back to the Porthole, which had since found huge success and a prominent place at The Aviary, Achatz’s physics-defying cocktail bar, as well as the MOMA in New York City. One of the elements of the winning 2015 meat platter featured a truffle consomme which we had thickened just enough to suspend the garnish of carrot, leek and truffle in it. This concept would translate perfectly into the Porthole and tie the story together as well.
It was June at the time and I was surrounded by gardens full of tomatoes, cucumbers, peppers, basil, and the bounties of summer. Gazpacho was staring me in the face and it was only a matter of time before a traditional gazpacho was being transformed into a consomme.
To make the consomme, all of the traditional components of gazpacho are combined and roughly chopped before being placed in a cheesecloth-lined, perforated tray. By allowing the resulting liquid to pass through the cheesecloth and slowly drip into the tray below, an ultra clear, brightly flavored liquid is achieved.
Searching for something that could become both an infused flavor as well as a “skewer” for some fried green tomatoes, I cut some branches from our lemon verbena bush that was filling in quickly and just beginning to blossom. I filled the Porthole with lemon verbena, cherry tomatoes, cucumber blossoms, and basil seeds, resulting in a beautiful array of color and subtle flavor.
One of my favorite Crucial Detail pieces has always been the Nip, a tumbler with a unique balance that allows it to spin freely as it sits on the table and conforms to the hand as its contents are enjoyed. We had inverted it as a smoke-filled cloche in 2015 and here I added a spoonful of a light foam made from the consomme creating a playful “cocktail” and a unique presentation.
Garnished by a fried green tomato suspended over the glass on a branch of the lemon verbena, the dish was complete. It had all the elements I was hoping for, a sense of playfulness, mystery, and most importantly a delicately balanced and delicious taste of our garden.
When I look at this recipe and its whimsical presentation I see much more than a fun way of serving a consomme. For me, this recipe tells the story of a nation's’ pursuit of gold, a designer’s genius, refined technique, and summer’s bounty. But ultimately, it is a tribute to the friendship Martin and I share and the magic that takes place when two people come together, challenging each other to take a fresh look at the world around them.
1Kilo Garden Tomatoes
5 Grams Raw Garlic, sliced
20 Grams Shallots, sliced
50 Grams Red Onion, diced
150 Grams Cucumber , diced
150 Grams Red Pepper, diced
15 Grams Basil, crushed
15 Grams Lemon Verbena, crushed
2 Grams Pimenton
20 Grams Kosher Salt
75 Grams Red Wine Vinegar
2 Grams Tabasco
750 Milliliter Tomato Water, from above
.38 Grams Low Acyl Gellan
15 Grams Lemon Verbena
250 Milliliter Tomato Water, from above
3 Grams Versawhip
0.6 Grams Xantham Gum
1 Each Green Tomatoes, cherry
50 Grams Kosher Salt
500 Grams Water
150 Grams Cornmeal, finely ground
150 Grams Cake Flour
1 Gram Kosher Salt
.5 Grams Pimenton
.5 Grams Cayenne
500 Grams Buttermilk
.5 Liter Peanut Oil, for frying
10 Grams Basil Seeds, hydrated and drained
Place the tomatoes, garlic, shallots, red onion, cucumber and red pepper in a food processor and process until roughly chopped.
Place in a mixing bowl and add the remaining ingredients. Mix thoroughly.
Cover the bowl and marinate for six hours.
Place a perforated pan over another pan and line with three layers of cheesecloth. Pour the gazpacho base into the tray and allow to drain overnight.
Once drained, pass the gazpacho base through a coffee filter or super bag to further clarify the base.
Place 750g of the gazapacho base in a medium sauce pot and slowly stir in the low acyl gellan. Bring to a boil, add the lemon verbena and pour into a medium bowl. Set the bowl over an ice bath and let cool until set.
Once cool, strain through a chinois and reserve.
Strain 250ml of the infused base into a blender top and process on low speed.
Slowly sheer in the versawhip and the xantham gum and allow to hydrate for one minute.
Reserve.
Trim the top and bottom off the green tomatoes.
Combine the salt and water in a medium mixing bowl and whisk until the salt dissolves.
Add the tomatoes to the brine and allow to sit for 30 minutes.
Strain the tomatoes and allow to dry on a clean towel.
Combine the cake flour, salt, cayenne and pimenton.
Dust the tomatoes in flour and then dip in buttermilk.
Drain the tomatoes from any excess buttermilk and toss in the ground corn meal.
Repeat with the buttermilk and cornmeal.
Reserve.
Decoratively arrange some verbena, tomato clusters and blossoms in a glass carafe.
Combine the reserved gazpacho with the basil seeds and pour into the carafe.
Bring the peanut oil to 175C and fry the tomatoes until golden brown. Season with salt and dust with pimenton. Skewer the tomatoes through the cut ends with a verbena branch.
Whip the foam with a small immersion blender and allow to settle for one minute.
Place a spoonful into a small glass and garnish with a blossom. Rest the fried green tomato skewer on the edge of the glass.
Pour the tea into the glass and serve.
As the temperatures started to rise, we decided to create a cool, refreshing summer infusion in the Porthole. This Gin Cooler is best served chilled with soda or tonic water. Experiment with your own take on this simple recipe and share your favorites on social media with #portholeinfuser
Arrange infusion ingredients in the Porthole.
Close the Porthole, tighten screws, and check the seal for good contact on both sides.
Shake liquid ingredients together.
Transfer liquid mixture into the assembled Porthole through the spout.
Best when infused at least 1 and maximum of 4 hours.
A well-sealed Porthole can be refrigerated.
Try mixing infusion over ice with chilled sparkling or tonic water.
Experiment!
photos by Lara Kastner Photography
]]>
The Habanero Bloody Mary recipe is simple and fresh, with a kick. If the kick is not your thing, the recipe will work without the Habanero peppers as a classic alternative. Enjoy!
]]>The Habanero Bloody Mary recipe is simple and fresh, with a kick. If the kick is not your thing, the recipe will work without the Habanero peppers as a classic alternative. Our favorite is made with freshly made tomato juice, but if you're pressed for time or space, using a ready-made juice will do just fine. Enjoy!
Remove strainer screen from the Porthole.
Arrange infusion ingredients in the Porthole.
Close the Porthole, tighten screw, and check the seal for good contact on both sides.
Whisk liquid ingredients together.
Transfer liquid mix into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Best when infused at least 3 hours, periodically toggling the Porthole. Refrigerate after 6 hours.
Serve over Vodka on ice.
Garnish to taste with olive, celery, etc.
photos by Lara Kastner Photography
]]>
Cranberry was developed as an autumn cocktail by The Aviary to be enjoyed by the Porthole community. Featuring Rare Tea Cellar's Cranberry Autumn Harvest Tea, this recipe incorporates fresh fruit, tea, spices and an herb to provide a perfectly balanced infusion.
]]>Cranberry was developed as an autumn cocktail by The Aviary to be enjoyed by the Porthole community. Featuring Rare Tea Cellar's Cranberry Autumn Harvest Tea, this recipe incorporates fresh fruit, tea, spices and an herb to provide a perfectly balanced infusion.
]]>
The Rose Infused Massage Oil recipe created by La Bella Figura for the Porthole leaves skin soft and radiant to the touch. Since ancient times, people have been anointing and massaging their bodies with plant oils to heal ailments, energize the body, and condition their skin. Even after a millennia, nothing soothes or feels more luxurious.
]]>Rose Infused Massage Oil Recipe
by La Bella Figura
Since ancient times, people have been anointing and massaging their bodies with plant oils to heal ailments, energize the body, and condition their skin. Even after a millennia, nothing soothes or feels more luxurious. This massage and body oil contains essential antioxidants and omegas from olive, chia, sunflower, and jojoba oils infused with aromatic rose, vanilla, and frankincense for a sensual experience that leaves your skin radiant and soft to the touch.
Arrange dried hibiscus, rose buds, and jasmine flowers in the Porthole cavity as desired.
Sprinkle in myrrh and frankincense resin and place in the vanilla bean pods.
Close porthole and check for a good seal.
In a beaker or glass measuring cup, add oils and stir to combine. Pour oil blend into porthole.
Infuse for up to 3 months. Store in a cool dark place.
Massage - Pour a few drops into your hand and warm in the palm before applying. Gently massage into skin using circular or long sweeping movements. Repeat as necessary.
Body Oil - Apply liberally just after a bath or shower while skin is damp. Massage well into skin.
Options for customization are endless. The key is not to introduce anything that contains water into your oil infusion. For example, you can substitute grape seed, coconut or sweet almond oil for olive oil and substitute plum or apricot kernel oils for chia seed oil. You can replace frankincense and myrrh with anything dried that has a scent you enjoy, such as a few pieces of dried orange or lemon peel, star anise, dried ginger root or coriander seeds.
The best oils are cold pressed and organic. Many herbs, spices, and oils can be found at your local Whole Foods, Co-ops or Health Food Stores.
Online sources
Mountain Rose Herbs (oils, herbs, flowers)
Organic Creations (oil, herbs, flowers)
From Nature with Love (oil, herbs, flowers)
Winter Spice Bourbon features a twist with the less common Mexican Vanilla Bean, adding a unique chocolate note. Initially inspired by New Year's Eve celebrations, this Porthole infusion is equally perfect on a wintry night.
]]>Winter Spice Bourbon features a twist with the less common Mexican Vanilla Bean, adding a unique chocolate note. Initially inspired by New Year's Eve celebrations, this Porthole infusion is equally perfect on a wintry night.
Get warm and cozy with spiced syrups in the Porthole infuser.
]]>Get warm and cozy with spiced syrups in the Porthole infuser.
Shrubs are vinegar based infused drinking syrups used in cocktails and soft drinks. Of course, we had to give them a spin in the Porthole infuser. This recipe offers a quick start to the world of shrubs.
]]>Shrubs are vinegar based infused drinking syrups used in cocktails and soft drinks. Of course, we had to give them a spin in the Porthole infuser. We tried several types with our harvest herbs: some for dressings and some for a refreshing treat when diluted with sparkling water. This recipe offers a quick start to the world of shrubs.
Arrange tarragon and apple slices in the porthole cavity. For faster infusion, pack the Porthole more densely.
Close the Porthole and check for a good seal.
Fill the Porthole with apple cider vinegar.
Infuse for an hour and up to several days. Note that apple will discolor over time. For infusions longer than several hours, insert stopper to prevent oxidation.
Add a light splash of the infused vinegar to glass and fill with sparkling water to your taste. Sweeten with syrup if desired.
For an additional spin, try reducing the infusion.
María Félix perfectly balances strawberries and chocolate to create a stunning and delicious cocktail. Initially developed for Valentine's Day, this Porthole infusion continues to be a favorite year round.
]]>María Félix perfectly balances strawberries and chocolate to create a stunning and delicious cocktail. Initially developed for Valentine's Day, this Porthole infusion continues to be a favorite year round.
Wash fruit. Quarter strawberries lengthwise, stem on, and fan-slice them. Cut orange cross-grain into 1/8” thick slices.
Arrange 6 strawberry fans in the Porthole, alternating skin and pulp facing the glass 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 within 4 hours (extended infusion of orange rind will turn the infusion bitter).
Vegetarian version of a Dashi recipe for the Porthole by Modernist Cuisine.
]]>Arrange infusion ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Transfer water into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Allow dashi to infuse at least 1 hour at room temperature, or refrigerate infusion overnight before use.
Dashi developed by Modernist Cuisine for the Porthole infuser.
]]>Arrange infusion ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Transfer water into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Allow dashi to infuse at least 1 hour at room temperature, or refrigerate infusion overnight before use.