Inside the Porthole:

• 3 large strawberries
• ½ medium sized Navel or Valencia orange
• 2 oz (60g) roasted cacao nibs

Liquid to be Added:

• 7 oz (200g) Tequila Blanco (Herencia Mexicana)
• 2 3/4 oz (80g) Grand Marnier

To Assemble and Serve:

Wash all fruit. Quarter strawberries lengthwise, keeping the stem on. Slice them thinly, then fan out the slices. 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 the remaining strawberries, lightly packing the Porthole cavity.

Close the Porthole, tighten screw, and check the seal for good contact on both sides.

Next, combine the tequila and Grand Marnier. Transfer this mixture into the assembled Porthole through the spout.

Infuse for a minimum of 30 minutes before sampling, consume within 4 hours (the orange rind will eventually turn the infusion bitter over an extended period of time).