Downtown Kansas City location launches Dazed and Mintfused Porthole, a unique, Moscow Mule-esque infusion
KANSAS CITY, Mo. (July 15, 2016) – Following the introduction of The Porthole to the Kansas City cocktail scene last year, Bristol Seafood Grill’s downtown location announces the newest unique infusion to its menu, Dazed and Mintfused. The new flavor takes after the latest cocktail trend of variations on classic Moscow Mule cocktails; according to an article by Thrillist, subtle changes to the normal Moscow mule cocktails are widely popular in 2016.
This one-of-a-kind cocktail vessel allows for various herbs, fruits and libations to infuse over a brief period of time, typically the amount of time it takes to serve them. The latest infusion debuted on the restaurant’s seasonal menu update on June 20. Bristol’s Dazed and Mintfused cocktail adds fresh mint and homemade simple syrup to the classic cocktail, served with a traditional copper mug. Complete ingredients include:
- Dazed and Mintfused – Russian Standard Vodka, fresh-squeezed lime juice, homemade simple syrup, fresh mint, lime wheels, served with a copper mug of crushed ice, lime wheel and mint spring garnish and a side of Fever Tree Ginger Beer
The new cocktail replaces two of the fall recipes formerly on the menu, however the existing Citrus Pear recipe will remain on the cocktail menu throughout the summer season.
- Citrus Pear – Grey Goose, St. Germain Elderflower Liqueur, Tea Forté Ginger Pear Tea, lemon
The Portholes serve two guests and are served tableside for $23. The Porthole cocktails have also been added to The Bristol’s popular happy hour for $16, which runs from 4 – 6:30 p.m., Sunday – Friday, and 9 – 11 p.m., Friday and Saturday.
A Kickstarter success story, The Porthole is the invention of Martin Kastner of Crucial Detail, a Chicago-based design agency. Inspired by the 1958 movie “The Fabulous World of Jules Verne,” Kastner created The Porthole as a way for the bar chefs to create “fast infusion” cocktails that evolve while being served. The Porthole holds up to 13 fluid ounces, measures six inches in diameter and is held together by a single screw. Since its public debut last year, The Porthole has been featured in many prominent media outlets, including on the cover of Food Arts magazine.
The Porthole made its nationwide debut on May 20, 2015, at Bristol Seafood Grill’s downtown Kansas City location as the first location outside of Chicago’s The Aviary, a wildly popular cocktail lounge that served as the testing facility for The Porthole during its design and production stages. The same day, it debuted at Bristol’s sister concept, Devon Seafood Grill, in Chicago, as well.
Bristol Seafood Grill
Bristol Seafood Grill has been an icon in the city since 1980, offering the area’s freshest premium seafood & steaks, an impressive selection of wines and handcrafted signature cocktails.
Located Downtown in Kansas City Power & Light District, Bristol Seafood Grill works with quality fishmongers, water men, ranchers & artisan producers to create dishes that are excellent from the start, using fine ingredients that separate the good from the great. Enjoy their seamless service in a classic, upscale atmosphere that truly sets them apart from other local restaurants.
About Martin Kastner
Martin Kastner is the founder and principal of Crucial Detail. Kastner, born in the Czech Republic, trained as a blacksmith and spent some time restoring historical metalwork at a castle in Western Bohemia before moving onto natural materials design and sculpture. He founded Crucial Detail in Chicago in 1998 shortly after his arrival in the United States.
He is best known for his Alinea serviceware concepts, which landed him on The Future Laboratory's list of 100 most influential individuals in contemporary design. Alinea book, which he designed in collaboration with Naissance Inc., was one of the winners in 2009 Communication Arts Design Annual for Best Book Design and is included in Altitude's The Best of Cover Design. His work has been featured in numerous publications running the gamut from Gourmet to Fast Company.