Dry Martini with Double Crème Blue & Padrón Peppers

Ingredients for 2 servings

Dry martini

1/2 cup London Dry Gin

1 1/3 tablespoons dry white vermouth

2 to 6 olives

2 wooden cocktail sticks

Crushed Ice


Double Crème Blue & Padrón Peppers

1 piece Double Crème Blue      

24 to 30 Padrón Peppers  

1 tablespoon olive oil                       

1/2 clove garlic, finely grated                       

1 pinch sea salt                     

1 lemon, zested

Dry Martini with Double Crème Blue & Padrón Peppers


Dry Martini

Add gin and vermouth to the shaker and shake well. Pour into cocktail glasses and finish with olive(s) on a stick.



Wash the Padrón peppers and broil or roast quickly on a hot grill or dry frying pan.

Mix olive oil with garlic and lemon zest and toss with Padrón peppers and sea salt. Add to an ovenproof pan. Cut the Double Crème Blue into 1/8ths and place on top. Put the ovenproof pan under the broiler in the oven for a few minutes.

Tip: A fantastic and fun way to make this dish is by using a kitchen blowtorch. First burn the Padróns and then caramelize the Double Crème Blue.

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