The Cacio Gin Recipe
Black Pepper Vermouth, Fermented Water Fennel
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Ingredients
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Cocktail Base
Black Pepper Vermouth (makes ~8 oz)
Fermented Water Fennel (makes ~6 oz)
Garnish & Finish
Tools
Method
Black Pepper Vermouth (prepare 24 hours ahead)
Infuse
Pour 8 oz sweet vermouth into a clean mason jar. Add 1 tablespoon whole black peppercorns and 1/2 teaspoon cracked black pepper. Seal the jar and gently invert to mix.
Let the vermouth infuse at room temperature for 12–24 hours, tasting at 6-hour intervals. The goal is a warm, peppery note without becoming bitter. Once it reaches the desired pepper intensity, strain through a fine mesh strainer (or cheesecloth) into a clean bottle. Discard solids. Store refrigerated up to 2 weeks.
Fermented Water Fennel (prepare 48 hours ahead)
Make brine and combine
Place 1 cup packed fresh fennel fronds in a mason jar. Add 6 oz filtered water and 1/4 tsp kosher salt. Lightly bruise the fronds with the back of a spoon to release oils.
Add 1/8 tsp active dry yeast (or a small pinch of kefir starter) to encourage a gentle fermentation. Stir or shake briefly to combine. Loosely cap the jar (or cover with cheesecloth) to allow gases to escape.
Leave at room temperature (65–75°F / 18–24°C) for 24–48 hours. You should see tiny bubbles and a faint tang in the liquid when it’s ready. Taste after 24 hours; when it has a mild savory, slightly acidic fennel note, strain out the fronds through a fine mesh strainer and refrigerate the fennel water. Use within 5 days.
Assembling The Cacio Gin (serve immediately)
Build and shake
In a cocktail shaker filled with ice, combine 2 oz gin, 1 oz black pepper-infused sweet vermouth, 1/2 oz fresh lemon juice, 1/2 oz fennel-fermented water, and 1/4 oz simple syrup. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Double strain
Discard the ice from the chilled glass. Double-strain the cocktail into the chilled glass using the shaker strainer and a fine strainer to remove any tiny fennel bits or ice shards.
Express a lemon twist over the drink to release oils, then wipe the rim with the twist and drop it in (or set aside on the rim).
Garnish
Lightly sprinkle a small pinch of freshly cracked black pepper across the surface (don’t overdo it). Float a single thin slice of fennel bulb or a small fennel frond on top.
Serve immediately. The flavor profile: savory fennel brightness, warm black pepper spice, and clean gin backbone with a subtle sweet vermouth roundness.