Since its debut in 2011, the Porthole has gained significant attention, even finding a permanent space in the MoMa Design Store. 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. Since its debut in 2011, the Porthole has gained significant attention, even finding a permanent space in the MoMa Design Store. 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. Early versions of the Porthole were hand-crafted in a small batch at Crucial Detail but, due to enthusiastic response to the piece, was adapted for higher volume manufacturing and launched as a Kickstarter campaign in August of 2012. Following an overwhelmingly successful campaign, the Porthole went on to win the Global Innovation Award for Best Product Design. Early versions of the Porthole were hand-crafted in a small batch at Crucial Detail but, due to enthusiastic response to the piece, was adapted for higher volume manufacturing and launched as a Kickstarter campaign in August of 2012. Following an overwhelmingly successful campaign, the Porthole went on to win the Global Innovation Award for Best Product Design. Simple & Delicious Porthole Recipes Garden Party Limonada INSIDRE THE PORTHOLE 175 g frozen blueberries40 g sugarZest of 1 lemon1 medium sprig mint2 celery tops LIQUID TO BE ADDED 3 oz squeezed lemon juice, strained4 oz Vodka Assemble the Porthole, checking the seal for good contact on both sides. Pour Vodka into the assembled Porthole through the spout until almost full. Allow infusion to settle before inserting a stopper. Insert stopper and agitate until sugar is dispersed. When not in use, insert stopper and refrigerate to preserve freshness. Best if infused 2 hours to 2 weeks, periodically toggling the Porthole. Enjoy with sparkling water. Winter Spice Bourbon INSIDE THE PORTHOLE ½ Pear, thinly sliced2 Mexican Vanilla Beans, cut in half and sliced open2 Cloves¾ cup Dates, cut in half LIQUID TO BE ADDED 10-11 oz Bourbon Arrange non-liquid ingredients in the Porthole cavity. Close the Porthole and check for a good seal. Fill the Porthole with Bourbon. Infuse for an hour or more. Cucumber Cooler INSIDE THE PORTHOLE 130g Cucumbers (approximately 2 mini cucumbers), washed and sliced into round or oval slices, approximately 3mm (1/8") thick2-3 Sprigs Mint, leaves washed LIQUID TO BE ADDED 50g Lime Juice (approximately 1 lime, 1 3/4 fl oz), freshly squeezed15ml (1/2 fl oz) Simple Syrup or 7.5g sugar, shaken with lime juice250g (8 1/2 fl oz) Gin 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. A well-sealed Porthole can be refrigerated. Try mixing infusion over ice with chilled sparkling or tonic water. Experiment!