Bartenders, you know fruit forms the heart of so many great cocktails — but keeping it fresh and consistent year-round? That’s a challenge — but not when you have Les vergers Boiron on hand. For decades, they’ve been the gold standard in the culinary and pastry worlds — in fact, back when I was a chef we used them all the time in sorbets, sauces, and mousses. And you have to check out Boiron’s line of fruit purees crafted specifically for beverages: Ambient purees. We’re talking real fruit, no added sugar, no artificial colors — and they’re totally shelf-stable. No Prep, Just Pour! And the lineup is exactly what you want behind the bar: blood orange, mango, passionfruit, pineapple, raspberry, strawberry, and white peach. Always consistent, always high quality, always ready when you are. With Les vergers Boiron, every pour is packed with flavor, so your cocktails taste as good as they look. Head to les-vergers-boiron.com to learn more.
Solubility sounds technical, but the idea is simple: It’s how we move flavor, color, texture, and aroma from one place to another. Choose the right solvent, and you unlock more from an ingredient. Choose the wrong one, and you waste time, product, and potential. If you’ve ever fat-washed bourbon, clarified juice, or wondered why mint pops in one drink but flattens in another, then you’ve already brushed up against this topic. Today, we’re turning solubility into a toolkit.
Today on the “Cocktail College” podcast, it’s another Techniques episode. This time, we’re joined by Eamon Rockey, bartender, educator, and the mind behind Rockey’s Liqueur, a liqueur deliberately formulated with three of the four primary solvents in our world. We discuss choosing the right solvent (water, acid, alcohol, or fat), when to use time, temperature, or pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berries, chocolate). Plus, a conversation on how Rockey’s Botanical Liqueur embodies all of these ideas. Tune in for more.
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(136) Techniques: Preservation
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