Bar Lab & Library

Vacuum bag sealers are increasingly used in bartending for rapid infusion, flavor preservation, and creative presentation. Bartenders use them to quickly infuse spirits with herbs, fruits, or spices by sealing ingredients together, which accelerates the flavor absorption process. They're also useful for pre-batching cocktails or syrups, keeping them fresh longer by preventing oxidation. Additionally, vacuum sealing can compress fruits with liquids for unique, intensified garnishes. This technique not only enhances flavor and efficiency but also adds a modern, professional touch to cocktail preparation.

Sous Vide Infusion is a culinary technique that combines the principles of sous vide cooking and flavor infusion. Sous vide cooking involves placing ingredients in a vacuum-sealed bag and cooking them in a temperature-controlled water bath for an extended period. This method allows for precise temperature control and even cooking.

A rotary evaporator, often referred to as a rotovap, is a laboratory device used for efficient and gentle distillation of solvents from liquid mixtures by evaporation. It's commonly used in chemistry, research, and industry to separate and concentrate substances from solutions. The rotary evaporator consists of a rotating flask, a water or oil bath, a condenser, and a vacuum pump. As the flask rotates in the water bath while being subjected to reduced pressure, the solvent evaporates, leaving behind the concentrated substance.
Using a rotary evaporator for infusion is a more advanced and precise technique compared to traditional methods like soaking or sous vide. It involves using the controlled evaporation and condensation processes of the rotovap to extract and concentrate flavors from ingredients, which are then infused into a base liquid, such as spirits.

It is  a commercial instrument used to measure the refractive indices of small quantities of liquid.