Method

• 1.
  For the infused gin, take a 370ml jar and add the grated parmesan. Pour in gin until the jar is full. Close the lid and shake the jar. Place jar in the fridge to infuse for 24 hours.
• 2.
  After 24 hours, strain through a fine sieve (see note), then strain again using a coffee filter or muslin. Store parmesan-infused gin in a sealed container in the fridge until ready to use.
• 3.
  To make the cocktail, place a coupe glass in the freezer until chilled. Combine 60ml parmesan-infused gin, the dry vermouth and olive brine in a mixing glass filled with ice cubes. Stir the mixture well (you can also shake it in a cocktail shaker, if you prefer). Strain the stirred mixture into the chilled coupe glass.
• 4.
  Drizzle cocktail with oil. Finish with a sprinkle of pepper. If you’re feeling extra cheesy, serve with a fresh wedge of Parmigiano Reggiano.