Begin four days ahead by pecorino-washing the gin

Add the gin and grated pecorino to a jar then give it a good shake

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

Set the glasses aside, then add the pecorino gin, vermouth and lillet blanc to an ice-filled mixing glass and stir until very cold 

Strain the cocktail into glasses filled with ice, then garnish with the strip of pecorino and a scrunch of black pepper