Though it’s become something of a tourist attraction throughout Spain, the porrón 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 porrón 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 porrón 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 porrón a cocktail of their choice. Here’s what they picked.
Matthew Belanger | Death & Co., New York
What’s in your porrón? Strawberry Daiquiri.
What makes a good porrón cocktail? Something light and refreshing and crushable.
Ideal time of day? It’s always five o’clock somewhere, right?
Porrón yourself or be porrón-ed? I feel like porrón 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 porrón? 50/50 Martini.
What makes a good porrón 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.
Porrón yourself or be porrón-ed? Dig it both ways.
Neal Bodenheimer | Cure, New Orleans
What’s in your porrón? An inverted Martini variation with Ford’s Gin and white Pineau de Charentes with Regans’ orange bitters and lemon peels.
What makes a good porrón cocktail? Drinks that benefit from aeration, like wine-based cocktails.
Ideal time of day? 5 p.m. feels right.
Porrón yourself or be porrón-ed? Truthfully, I’m more likely to have my drink in a glass, but if I had to: be porrón-ed.
Haley Traub | Dutch Kills, New York
What’s in your porrón? 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 porrón cocktail? Cocktails with a wine or sherry component are a nice nod to the original use of the porrón, but I think anything light and easy with a citrus or juice component is a good option.
Ideal time of day? Brunch porrón. Start the day strong.
Porrón yourself or be porrón-ed? Be porrón-ed, for strictly physics based reasons. I have T-Rex arms.
Paul McGee | Lost Lake, Chicago
What’s in your porrón? Daiquiri.
What makes a good porrón 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 porrón or share your porrón? Share.
Porrón yourself or be porrón-ed? I never porrón myself!
Ezra Star | Drink, Boston
What’s in your porrón? Hospitality Porrón Punch.
What makes a good porrón 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.
Porrón yourself or be porrón-ed? Porrón yourself. 100 percent.
Karen Fu | Studio, New York
What’s in your porrón? Bamboo.
What makes a good porrón 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.
Porrón yourself or be porrón-ed? Be porrón-ed!
Aaron Polsky | Harvard & Stone, Los Angeles
What’s in your porrón? Paloma.
What makes a good porrón 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.
Porrón yourself or be porrón-ed? As a champion of the self-layback (I learned it from Yael Vengroff and Joey Bernardo), I’d rather just porrón myself.
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