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Recipe

Vanilla Pear Bourbon

This simple infusion adds layers of sweetness and spice to your favorite bourbon. This flavor combination is versatile enough to be used with other brown spirits as well - try it with rye, aged rum, or cognac.

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:
  • ½ ripe pear, thinly-sliced.
  • 2 vanilla beans, split
  • 2 whole cloves
  • ¾ cup dates, halved and pitted
Liquid to be Added:
  • 10-12oz bourbon (or other brown spirit)
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, add the bourbon into the assembled Porthole through the spout.

Best when infused at least 1 hour. 

Tips:
  • Sip the resulting infused spirit neat, or use in your favorite cocktail. 

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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