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$ 100.00

The Porthole is a simple, beautiful infusion vessel designed by Martin Kastner. It can be used to create striking cocktails, oils, teas, dressings, lemonade, coffee, or any other type of cold infusion.


Spiced Syrup Recipe

2 vanilla beans
15g cinnamon
5g allspice
5g cloves
5g red peppercorns
5g star anise
5g cardamon
400ml simple syrup

Arrange spices in the Porthole cavity.
Close the Porthole and check for a good seal.
Fill the Porthole with simple syrup -or any preferred syrup.
Infuse for an hour and up to several days. If infusing longer than one week, refrigerate to extend shelf life. For faster infusion, double the amount of each spice.

Serving Ideas
Pour into coffee or black tea.
Pour over pancakes, waffles and yogurt.
Add to French Toast egg mixture.
Experiment with mixed cocktails.
Tweak the recipe to your taste and report back your favorite choices!

Since its debut in 2011, the Porthole has gained significant attention. Originally created as a custom piece for the bar chefs at The Aviary in Chicago, IL, it has been featured in dozens of magazines and blogs, including the cover of Food Arts magazine.

exterior: 7" x 7" x 2" (17cm x 17cm x 5cm)
interior: 6" diameter x 1" (150cm dia x 2.5cm)
volume: 13 fl oz (390ml)

Tempered Glass, Polypropylene, Stainless Steel, Silicone
design by Martin Kastner

One Porthole, Three filter screens of varying densities, Silicone cap, Hex key, Set of alternative thumbscrews, Recipe booklet
For Replacement Parts, click here.

This product is part of our Bar Collection