Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!

Kimball House's Transatlantic Recipe

Ingredients

• 1 ½ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)
• 1 ounce Strawberry Cocchi Americano**
• ½ ounce Manzanilla Sherry
• 1 tsp Faccia Brutto Centerbe
• Garnish: lemon twist (discard)

Directions

1. Add all ingredients to a mixing glass with ice.
2. Strain into a chilled cocktail glass.
3. Garnish with an express and discard lemon twist.

**Strawberry Cocchi Americano

Ingredients

• 400 grams strawberries (thinly sliced)
• 1 bottle Cocchi Americano (750-milliliter)

Directions

1. Cook for 2 hours sous vide at 140ºF (60ºC)
2. Rest overnight, refrigerated.
3. Gently strain through cheesecloth and store in a fresh container or bottle.

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