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.
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.
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.
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.
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.
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.