Though it’s become something of a tourist attraction throughout Spain, the porron remains the preferred party-starter in its native Catalonia—and, incidentally, at PUNCH HQ as well.
A hand-held glass decanter-meets-watering can of sorts, the porron delivers wine—typically txakoli or cava—to the drinker via a narrow, conical spout, held high above the mouth. This method enables numerous drinkers to share a vessel without ever touching it to their lips. It also simultaneously engenders a sense of competition as drinkers hold the porron from increasingly greater heights.
Here at PUNCH, we’ve been known to take the practice to extremes and, like Ernie Blake, the creator of the Taos Tree Martini, we’re not afraid to throw a cocktail in there. So in the spirit of Spanish conviviality, we invited a number of bartenders to swing by our space to porron a cocktail of their choice. Here’s what they picked.
Matthew Belanger | Death & Co., New York
What’s in your porron? Strawberry Daiquiri.
What makes a good porron cocktail? Something light and refreshing and crushable.
Ideal time of day? It’s always five o’clock somewhere, right?
Porron yourself or be porron-ed? I feel like porron myself is the right answer here, but I cannot speak to my dexterity as it pertains to this.
Caitlin Laman | Ace Hotel, Chicago
What’s in your porron? 50/50 Martini.
What makes a good porron cocktail? A low-alc cocktail that won’t kill you when you get more of an ounce poured down your throat.
Ideal time of day? 4 p.m.
Porron yourself or be porron-ed? Dig it both ways.
Neal Bodenheimer | Cure, New Orleans
What’s in your porron? An inverted Martini variation with Ford’s Gin and white Pineau de Charentes with Regans’ orange bitters and lemon peels.
What makes a good porron cocktail? Drinks that benefit from aeration, like wine-based cocktails.
Ideal time of day? 5 p.m. feels right.
Porron yourself or be porron-ed? Truthfully, I’m more likely to have my drink in a glass, but if I had to: be porron-ed.
Haley Traub | Dutch Kills, New York
What’s in your porron? A Pineapple Daiquiri, because it’s 1) the most perfect cocktail, and 2) best shared with others in a slightly absurd way.
What makes a good porron cocktail? Cocktails with a wine or sherry component are a nice nod to the original use of the porron, but I think anything light and easy with a citrus or juice component is a good option.
Ideal time of day? Brunch porron. Start the day strong.
Porron yourself or be porron-ed? Be porron-ed, for strictly physics based reasons. I have T-Rex arms.
Paul McGee | Lost Lake, Chicago
What’s in your porron? Daiquiri.
What makes a good porron cocktail? Anything low-proof or a Daiquiri.
Ideal time of day? Twenty minutes before nap time (usually between the first and second episode of The Office).
Solo porron or share your porron? Share.
Porron yourself or be porron-ed? I never porron myself!
Ezra Star | Drink, Boston
What’s in your porron? Hospitality Porrón Punch.
What makes a good porron cocktail? The best porron cocktails are light, effervescent, able to be shared by a group and fun. The fun part is most important.
Ideal time of day? While day drinking on a patio or rooftop.
Porron yourself or be porron-ed? Porron yourself. 100 percent.
Karen Fu | Studio, New York
What’s in your porron? Bamboo.
What makes a good porron cocktail? A cocktail that will open up and blossom from aeration. I bet Paul McGee’s Daquiri was stinkin’ delicious, as a Martini or spritz might be.
Ideal time of day? Sunset.
Porron yourself or be porron-ed? Be porron-ed!
Aaron Polsky | Harvard & Stone, Los Angeles
What’s in your porron? Paloma.
What makes a good porron cocktail? It has to be refreshing and tasty. Cream is ????♂️ not allowed. Any ABV is acceptable.
Ideal time of day? Full-on blazing sun high noon, or right before the golden hour, or at night.
Porron yourself or be porron-ed? As a champion of the self-layback (I learned it from Yael Vengroff and Joey Bernardo), I’d rather just porron myself.
