Sous-vide in cocktail making: precision infusions at STILLROOM

Sous-vide in cocktail making is a precision technique that lets us infuse spirits under vacuum with absolute control over temperature and time, achieving intense, clean, oxidation-free extractions within hours. At STILLROOM, our signature gastro cocktail bar in the Los Jerónimos neighbourhood (Madrid), we use it daily to create cocktail bases with a repeatability and an aromatic purity that traditional maceration cannot match.

How sous-vide works behind the bar

The idea is simple but powerful: we put the spirit together with the aromatic ingredients (peels, spices, herbs, fruit) into a vacuum bag or an airtight glass jar, remove the air and submerge it in a constant-temperature water bath. An immersion circulator keeps the water precise to tenths of a degree, usually between 55°C and 60°C, for a time ranging from one to three hours. Working under vacuum, the alcohol penetrates plant structures faster and draws out aromatic compounds without the need for aggressive heat. This avoids cooking the ingredients, preserves the most volatile notes and eliminates the oxidation that an open-air maceration suffers.

Behind the bar, that thermal precision translates into absolute control over the final profile. If we infuse lemon peel at 55°C for two hours, we get a bright, citrusy spirit, without the bitterness that would appear if we left it macerating for several days at room temperature. It is a tool that lets us play with the chemistry of aromas without losing a single drop of freshness.

Table: approximate times and temperatures by ingredient

Although every combination of spirit and ingredient calls for its own fine-tuning, these approximate ranges will help you start out safely. Remember that quantities, the type of alcohol and the power of your equipment can slightly alter the results, so take them as a starting guide.

Ingredient	Approx. temperature	Approx. time	Notes
Citrus (lemon, orange, grapefruit peel)	55°C	2 hours	Use only the peel with no pith to avoid bitterness; the result is bright and free of cloudiness.
Spices (cinnamon stick, cardamom, vanilla)	60°C	2-3 hours	Whole spices release their oils better; split the vanilla pod open and scrape out the seeds.
Fresh herbs (basil, mint, tarragon)	55°C	1-1.5 hours	Short times to preserve freshness; chill the container in iced water as soon as it comes out of the bath.
Coffee beans	55°C	2 hours	Clean infusion, no sediment or cloudiness; ideal for roasted-profile cocktails.
Red berries (raspberries, strawberries, blueberries)	60°C	1.5-2 hours	Lightly crush the fruit before bagging; strain afterwards to remove solids.

Sous-vide versus traditional infusion

To understand why sous-vide has revolutionised signature cocktail making, there is nothing like comparing it with classic maceration. While the latter depends on time and ambient conditions, the vacuum and controlled temperature give us an almost laboratory-level power over every batch.

Criterion	Traditional infusion	Sous-vide
Time	Days or weeks	1-3 hours
Temperature control	Ambient, fluctuating	Constant precision (±0.1°C)
Clarity of the result	Often cloudy, with particles in suspension	Crystal-clear liquid, no sediment
Repeatability	Hard to replicate exactly	Very high; every batch is identical
Preservation of delicate aromas	Oxidation and loss of volatiles	Minimal oxidation, intact aromas

How we use it at STILLROOM

At our bar, sous-vide does not work alone. It is part of an ecosystem of techniques that turn every cocktail into a small sensory experiment. We combine it with fat washing to infuse fats and then clarify, with milk clarification to obtain silky transparencies, and with lacto-fermentation to bring complex acidities. All of this forms the core of our advanced cocktail techniques, where sous-vide provides the precision in the base infusions. A gin enriched with botanicals under vacuum can become the heart of a cocktail that we then ferment or fat-wash with butter; the layers of flavour multiply without losing sharpness.

Three ideas to get you started

Pineapple and vanilla infused rum

A white or lightly golden rum is transformed into a tropical bomb with pieces of fresh pineapple and a split vanilla pod. We infuse at 57°C for two hours. The result is an indulgent spirit, with just the right acidity from the fruit and a creamy vanilla background. Perfect for a Daiquiri that strays off script or for an Old Cuban with sparkle.

Gin with citrus and extra juniper

We start with a classic-profile gin and reinforce it with lemon peel, orange peel and a couple of lightly crushed juniper berries. At 55°C for an hour and a half, the citrus releases its essential oils without cooking, and the juniper boosts the gin’s backbone. Ideal for a Gin & Tonic with character or a dry, aromatic Martini.

Whisky with coffee and cacao

A bourbon-style whisky or a smooth Scotch is infused with roasted coffee beans and cacao nibs at 60°C for two and a half hours. The toasted notes and the elegant bitterness of the coffee integrate without astringency, creating a base for cocktails such as a Boulevardier or an Old Fashioned with a new depth. We strain through a fine filter and the liquid comes out impeccable.