The Cocktail College Podcast: Techniques: Preservation

This episode of “Cocktail College” is brought to you by Tequila Don Julio. Don Julio González followed his heart over his head. He loved his land, agave, and community — basically, every choice he made was for exceptional tequila, something I know you can appreciate, “Cocktail College” listener. He did it por amor, and this is how people from Mexico basically live every single day. Hecho en México, loved everywhere, head to for a list of cocktails to create with Don Julio’s expressions. Made with love in every drop.

Preservation was born out of necessity for human survival, allowing our ancestors to take an ingredient that is in season and freeze it in time to consume at a later date. And while preservation may no longer be necessary for us to make it through the winter, the practice is incredibly beneficial when it comes to cocktails — especially if said cocktails are made with fruit.

There are a number of ways to preserve ingredients for cocktails. There’s infusing, there’s sous vide, and there’s vacuum sealing, but some of the best cocktail programs use all three. At today’s guest’s bar down in Georgia, one of the specialties is strawberry-infused Cocchi Americano that’s prepared sous vide-style. And that’s just the tip of the iceberg.

On this episode of the “Cocktail College,” Tim McKirdy is joined by Miles Macquarrie, beverage director and partner at Kimball House in Decatur, Ga., to discuss 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. Tune in for more!

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Kimball House’s Transatlantic Recipe


  • 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 teaspoon Faccia Brutto Centerbe
  • Garnish: lemon twist (discard)


  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


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


  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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Tim McKirdy
Miles Macquarrie 

*Image retrieved from NIPAPORN via