The Buildout Techniques: Solubility
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Oct 16, 2025 
Eamon Rockey, a seasoned bartender, educator, and founder of Rockey's liqueur, shares his expertise on extraction techniques crucial for bartending. Discover how solubility can enhance flavor, color, and aroma with the right solvents—water, alcohol, acid, and fat. Rockey discusses practical applications, like creating raspberry consommé versus puree and the benefits of high-proof spirits for infusions. He also highlights the importance of controlled extraction methods, including the underrated immersion circulator, urging listeners to experiment and embrace mistakes in their cocktail crafting.
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Wrong Solvent, Wrong Result
- Many bartenders default to tossing fruit into spirits, but that often fails for water-soluble fruits.
- Process fruit in the proper solvent first, then combine with alcohol for consistent results.
Infuse With High Proof, Then Proof Down
- Use higher-proof neutral spirit when infusing ingredients with non-water-soluble compounds to avoid astringency.
- Proof down the infusion later rather than starting with a 40% ABV spirit.
Use Fruit Leather For Stone Fruit Infusions
- For stone fruits, puree and dehydrate into fruit leather to increase surface area and concentrate flavor.
- Immerse the leather in high-proof spirit to extract peachy compounds while keeping the spirit clear and stable.