Cacio e Pepe Martini
Watch the recipe video on Instagram.
National Cheese Day is essentially a holiday in this house, and I am SO flipping excited to share this Cacio e Pepe Martini with you guys! This took me several attempts to get to my liking, but I think I’ve done it!
One of my favorite pasta dishes of all time, Cacio e Pepe literally means cheese and pepper. So grab your Pecorino Romano and black peppercorns, because you’ve got some infusing to do before you can whip up this bad boy!
INGREDIENTS:
2 oz black peppercorn-infused vodka
1 oz Pecorino Romano-infused dry vermouth
Your classic dry martini is gonna be a 5:1 vodka to vermouth ratio, but I tweaked that in order to give you more cheesiness. Trust me and do it!
METHOD:
Brush side of glass with simple syrup, then sprinkle with freshly ground black peppercorn.
Pop your glass in the freezer to set and chill while you make your martini.
Add a large ice cube to a mixing glass. Pour the infused vodka and dry vermouth over ice, then stir until chilled.
Strain into your prepped, chilled martini glass and garnish with a cheese rind.
Pecorino Romano-Infused Dry Vermouth:
In an airtight container, combine 1/2 cup dry vermouth and the rind from one wedge of Pecorino Romano cheese.
Place in refrigerator for 48 hours, shaking once or twice.
Strain vermouth, saving rind for garnish!!
Black Peppercorn-Infused Vodka:
In an airtight container, combine 1 cup vodka and 1 tsp black peppercorns.
Place in refrigerator for 6 hours. This can sit longer but it will get very peppery, and you don’t want it to overpower the pecorino.
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Cheers,
Danica
