For the cocktail:

1. Add tequila, pepper syrup and lemon to shaker tin. Shake. Double strain into chilled Nick & Nora glass.
2. Dispense provolone foam into a separate container.
3. Pour gently over the back of a spoon to float the foam on top of the cocktail.
4. Garnish with skewered Pepper Drop.

For the Philly cheesesteak fat-washed Hornitos Blanco:

1. Sautee onions until brown. Add beef, Worcestershire, salt & pepper. Cook until meat is browned.
2. Let cool to warm/room temperature. Pour tequila over mixture. Let sit 1 hour. Strain out mixture.
3. Cover and freeze overnight (at least 12 hours). Fine mesh strain and discard fat while cold. Strain a second time with cheese cloth.

For the pepper syrup:

1. Sauté peppers in oil until soft.
2. Add water and sugar.
3. Bring to a boil. Let simmer 10 minutes. Let cool to room temperature.
4. Strain and discard peppers.

For the provolone foam:

1. Over low heat, melt the provolone slices with 12 oz heavy cream stirring constantly.
2. Once cheese is melted, add 8 drops lemon juice and whisk lightly until emulsified. Mixture should lose the stringy texture and appear more like cream. If needed, add more lemon juice sparingly (too much may curdle/separate).
3. Chill 20 minutes or until cool.
4. Add 8 oz heavy cream and salt to mixture. Pour into Cream Siphon. Chill 1 hour.
5. SHAKE!