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Recipe

Cranberry

Pomegranate, Rosemary, Rum, Gin

This complex cocktail - invented at the award-winning Aviary modernist cocktail lounge in Chicago - combines a sophisticated blend of rum, gin, absinthe, and vermouth with cranberry tea, pomegranate, citrus, and spices. The resulting infusion unfolds over the course of an hour or so, offering a parade of flavors that changes with every sip - the cocktail you start with is not the cocktail you end with. While the ingredient list may look imposing, most items are easily found or substituted. The result is well worth the effort.

First, make sure you've got the right tools for the job:

The Porthole
The Porthole
The Porthole
The Porthole
The Porthole
Most Popular

The Porthole

$ 125.00

Next, let's make something delicious!

Inside the Porthole:
  • 10g (.4 oz) cranberry autumn harvest tea (see note)
  • 3g (.1 oz) freeze-dried pomegranate seeds (see note)
  • 2 whole star anise
  • 2g (.07 oz) whole mace (see note)
  • 2 rosemary sprigs
  • 1 whole lemon peel, removed with peeler, wrapped around rosemary
  • 2 orange slices, 3mm (1/8 inch) thick, cut in half
  • 12 cranberries, with shallow slits to aid infusion
Liquid to be Added:
  • 83g white (unaged) rum
  • 62g white verjus (see note)
  • 35g Cocchi Americano
  • 14g gin
  • 1-3 dashes absinthe
  • 1-3 dashes Angostura orange bitters
  • 1-3 dashes Regans' orange bitters
  • 1 barspoon Allspice Dram
  • 17g simple syrup
  • 166g water
To Assemble and Serve:

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

Next, combine the liquid ingredients. You can optionally pre-make this mixture and store it in the refrigerator until ready to serve.

When ready, transfer this mixture into the assembled Porthole through the spout.

Sample the mixture in small serving vessels every 5-10 minutes. 

Tips:
  • We use Rare Tea Cellar's Autumn Harvest tea for this infusion, which is a fragrant, caffeine-free blend of dried citrus peel, cinnamon, dried apple, rose, and hibiscus. You may find a similar, fruit-forward tea in your local supermarket (and feel free to riff/experiment here). 
  • Freeze-dried pomegranate seeds can be found in speciality grocers or online, but fresh pomegranate seeds can also be used. 
  • Dried mace are beautiful, delicate husks of nutmeg. If you can't find this whole at your grocer, you can substitute a small hunk of whole nutmeg. Don't be tempted to substitute ground mace - it will cloud the cocktail and pass through the Porthole's filter, leading to an unpleasant gritty texture in your tasting glasses. 
  • Verjus is an acidic juice made from pressing unripe grapes -  it is used to add brightness and acidity to this drink. It has a 'softer' flavor than cider vinegar or lemon juice, though you could substitute either of these in a pinch. Go easy though - do not start with 1:1 substitution. Add a little after combining all other ingredients, tasting for balance as you go. The drink should taste 'good', not 'super sour'. 

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"This little glass device absolutely stepped up my bar game. Not only is it great for infusing with fruits, spices, and more, but it’s a stunning show piece for entertaining."
– Margot MacGill
"The Porthole is a work of art. It looks great on the counter with or without it being used."
– Miss Aloha
"Easy to use and looks great. A perfect addition to any kitchen or bar."
– Daniel Schieffer
"It's a beautiful product, more than expected, worth it for paying!"
– Dongwoo L
"It is thoroughly a great product. In fact, several people have asked where they can get one."
– Sharon Mcgee
"This thing is super cool! We are having a lot of fun with it."
– Gary M. Logerwell
"Lovely gift for someone who 'has everything', or create your own infused masterpiece."
– Geneva D’Oro
"Great for display and not just for use, adds a touch of elegance."
– Dani
"Perfect for classy, sophisticated presentations at home."
– Ryan D
"Xmas gift for my husband...but we all love it! It’s not only beautiful and fun to use, but the Crucial Detail Porthole quickly makes delicious infusions."
- Nele Berner