Cacio e pepe negroni
This funky pecorino-infused negroni is spicy, peppery and moreish. It's the perfect pre-pasta aperitif for any cheese-lover!
Ingredients
Metric
Imperial
Pecorino-washed gin
- 200ml of gin
- 2 tbsp of pecorino, finely grated
To rim the glass
- 4 tsp honey
- 50g of pecorino, finely grated
Negroni base
- 200ml of vermouth bianco
- 200ml of Lillet Blanc
- ice cubes, for chilling
Garnish
- 2 slices of pecorino
- 2 dashes of freshly ground black pepper
Method
Begin four days ahead by pecorino-washing the gin
Add the gin and grated pecorino to a jar then give it a good shake
- 2 tbsp of pecorino, finely grated
- 200ml of gin
Leave it in a cool, dark place for four days and shake it well every day before serving
Once the gin has been infused with the pecorino flavour, strain the pecorino through a cheesecloth then transfer the infused gin to a clean jar
Place it in the freezer for at least 6 hours
When ready to serve, take the honey and brush it around the rim of each glass, then dip it into the finely grated pecorino on a plate, so that the rim is evenly coated. Fill each glass with ice
- 4 tsp honey
- 50g of pecorino, finely grated
- ice cubes, for chilling
Set the glasses aside, then add the pecorino gin, vermouth and lillet blanc to an ice-filled mixing glass and stir until very cold
- 200ml of vermouth bianco
- 200ml of Lillet Blanc
- ice cubes, for chilling
Strain the cocktail into glasses filled with ice, then garnish with the strip of pecorino and a scrunch of black pepper
- 2 slices of pecorino
- 2 dashes of freshly ground black pepper
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