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