Cacio e Pepe Negroni
Ingredients
- 1.5 oz Parm Gin
- 1 oz dry vermouth
- 0.75 oz Bitter Pepe
- Parm Gin: 1 cup light, citrus-forward gin
- Parm Gin: 1 Parmesan rind (about 50 g)
- Bitter Pepe: 1 cup Bitter Bianco Italian aperitif
- Bitter Pepe: 1 tsp coarse black pepper
- Optional lemon expression
- Ripi Cacio e Pepe Ravioli, for serving
Instructions
- For the Parm Gin, combine the gin and Parmesan rind. Infuse for at least 1 day and up to 3 days. Freeze for 30 minutes, then strain through a coffee filter.
- For the Bitter Pepe, combine the aperitif and black pepper. Infuse for 3 hours, then strain and bottle.
- Stir the Parm Gin, dry vermouth, and Bitter Pepe together with ice. Strain and serve over fresh ice with an optional lemon expression. Serve with a stack of Ripi Cacio e Pepe Ravioli.
