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
Inside the Porthole:
- 130g Cucumbers (approximately 2 mini cucumbers), washed and sliced into round or oval slices, approximately 3mm (1/8") thick
- 2-3 Sprigs Mint, leaves washed
Liquid to be Added:
- 50g Lime Juice (approximately 1 lime, 1 3/4 fl oz), freshly squeezed
- 15ml (1/2 fl oz) Simple Syrup or 7.5g sugar, shaken with lime juice
- 250g (8 1/2 fl oz) Gin
Instructions:
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.
Tips:
A well-sealed Porthole can be refrigerated.
Try mixing infusion over ice with chilled sparkling or tonic water.
Experiment!
photos by Lara Kastner Photography