Cacio e Pepe Margarita
Watch the recipe video on Instagram.
I had to bring back my Cacio e Pepe Martini, but this time — make it a margarita!
Made with Pecorino Romano-infused tequila and freshly cracked black pepper, this margarita is truly *chef’s kiss*
INGREDIENTS:
2 oz Pecorino Romano-infused tequila
1/2 oz orange liqueur
3/4 oz lime juice
1/2 oz agave
1/2 tsp black pepper
METHOD:
Start by brushing the side of your glass with agave. Roll onto a plate with salt and freshly cracked black pepper. Place glass in the freezer to set.
Add infused tequila, orange liqueur, lime juice, agave and black pepper to a cocktail shaker. Add ice, then shake until chilled.
Strain into prepped glass filled with ice. Garnish with a piece of Pecorino Romano cheese, and enjoy!
Pecorino-Romano Infused Tequila:
Combine 1/2 cup shredded Pecorino Romano cheese and 1 cup tequila to an airtight container. Give it a shake, then place in the fridge.
Allow your infusion to sit for at least 24 hours. The longer it sits, the stronger the infusion will be.
Once ready, strain through a fine mesh strainer. Strain again through a coffee filter.
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Cheers,
Danica
