This Cacio e Pepe Martini is a unique, complex, and pleasantly surprising cocktail that beautifully translates the flavours of this classic Roman pasta dish into a refined, sophisticated drink.
Before we dive into the recipe, let’s break down some key elements and techniques involved in the making of this Martini.
The Magic of Fat-Washing in Cocktails
Fat-washing might sound like a technique from a fine dining restaurant, but in the cocktail world, it's a surprisingly simple process that adds an unexpected and unmatchable depth of flavour to your drink. By infusing alcohol with fat, typically from a flavorful oil or dairy product, we create a fusion of savoury and umami notes that results in a luscious, richly textured cocktail. Think of it like marinating meat before grilling, the fat imparts complex flavours into the alcohol that you wouldn’t get from a straightforward infusion. And don't worry about the consistency - once the fat is frozen and strained out, it leaves behind only its essence, with none of the greasiness.
The Power of Cold Infusion and Extraction of Flavour
Cold infusion is a game-changer in the cocktail scene. This process allows for the extraction of delicate, nuanced flavours without applying heat that could potentially alter or damage them. When dealing with ingredients such as spices or herbs, cold infusing helps to capture their aroma and taste profile in a more precise and controlled manner, enhancing the quality and complexity of your cocktail. It’s a slower process than heating, but patience will reward you with a beautifully rounded and balanced infusion.
The Role of Tinctures in Enhancing the Overall Flavour of a Cocktail
Tinctures are to cocktails what seasoning is to food. They offer a concentrated burst of flavour that, when used in moderation, can elevate a cocktail from good to truly extraordinary. The potent nature of a tincture allows it to penetrate the cocktail, making it an excellent tool for introducing pronounced notes of a particular ingredient. In our case, a black pepper tincture adds a layered, spicy complexity that truly emulates the kick from a perfectly peppered Cacio e Pepe pasta dish.
Now that we’ve talked about the principles behind these techniques, let's walk through the process of making our Cacio e Pepe Martini.
For the Martini:
60ml Pecorino Romano Fat Washed Gin
10ml White Pepper Dry Vermouth
2 Dashes Black pepper Tincture
Chill your coupette glass.
In a mixing glass, combine 60ml of Pecorino Romano Fat Washed Gin, 10ml of White Pepper Dry Vermouth, and 2 dashes of Black Pepper Tincture.
Fill the mixing glass with ice, then stir the mixture for about 30 seconds until well-chilled.
Strain the cocktail into your chilled coupette glass.
Garnish with a thin slice of Pecorino Romano, or some drops of olive oil if desired.
Serve immediately and enjoy!
For the Pecorino Romano Fat Washed Gin:
1L Gin
200gr Pecorino Romano
Cut 200g of Pecorino Romano into small pieces and place into a vacuum bag.
Pour 1 litre of gin over the cheese.
Seal the vacuum bag and cook it sous vide at 60°C for 4 hours.
After cooking, let the mixture cool down.
Place the mixture in the freezer and leave it overnight or until the fat solidifies on top.
Strain the mixture through a fine strainer to remove large pieces of cheese and fat.
Then, for a clearer gin, strain again through a coffee filter.
Bottle your Pecorino Romano Fat Washed Gin and store in a cool, dark place.
For the White Pepper Dry Vermouth:
1L Dry Vermouth
100gr White pepper, slightly crushed
Slightly crush 100g of white pepper and put it in a vacuum bag or container.
Pour 1 litre of dry vermouth over the crushed pepper.
Vacuum-seal the bag and refrigerate it for 24 hours to allow the white pepper to infuse.
After infusion, strain the mixture through a coffee filter to remove the white pepper.
Bottle your White Pepper Dry Vermouth and refrigerate.
For the Black Pepper Tincture:
100ml Everclear
20gr Crushed Black pepper
Crush 20g of black pepper and put it in a vacuum bag.
Pour 100ml of Everclear over the crushed black pepper.
Vacuum-seal the bag and leave it at room temperature to infuse for 48 hours.
After infusion, strain the mixture through a coffee filter to remove the black pepper.
Bottle your Black Pepper Tincture and store in a cool, dark place.
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