Description
A rotary evaporator extracts volatile aromatic compounds from botanicals for cocktail garnish at low temperatures.
Technical
The process uses reduced pressure to lower the boiling point of solvents, allowing gentle evaporation of terpenes and essential oils. Ethanol is typically used to ensure food‑grade safety, and precise temperature control prevents thermal degradation of heat‑labile aromatics. The resulting concentrate is a volatile oil blend that can be applied as a garnish.
Science
Primary Reaction
Solvent evaporation and concentration of volatile aromatic compounds under reduced pressure
Sensory Profile
Aroma ()
floralherbalcitrusspicysweetearthyfruitywoodyfreshbright