Cocktail College 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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Solubility Is A Bartender's Toolkit
- Solubility is how we move flavor, color, texture, and aroma from one medium to another using a solvent.
- Choosing the correct solvent (water, acid, alcohol, fat) unlocks an ingredient's potential.
Make Fruit Consommés With Water
- Use water to extract bright, aqueous fruit compounds like raspberries by gently simmering to make a consommé.
- Add sugar after straining to make an intense, clear fruit syrup for cocktails.
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.