Dry Martini with Creamy Blue & Padron Peppers

2 servings

Dry martini

  • 120 ml London dry gin
  • 20 ml dry white vermouth
  • 2-6 Olives
  • 2 wooden cocktail sticks
  • Crushed Ice


Creamy Blue & Padron Peppers

  • 1 pc. Creamy Blue       
  • 24-30 pc. or 300g Padron Peppers   
  • 1 tbsp. Olive oil                        
  • ½ a clove, finely grated Garlic                        
  • 1 good pinch Sea salt                      
  • Lemon zest from 1 organic lemon
Dry Martini  with Creamy Blue & Padron Peppers


Dry Martini

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

Creamy Blue & Padron Peppers

Wash the Padron Peppers and grill them (or roast quickly on a hot grill or dry frying pan). Mix the olive oil with garlic and lemon zest and toss with Padron peppers and sea salt. Add to an ovenproof pan and cut the Castello Creamy Blue into 1/8 and place on top. Put the ovenproof pan under the grill in the oven for a few minutes.

Tip. A fantastic and fun way of making this dish very easy is simply by using a Kitchen Blowtorch. First burn the Padrons and finally caramelize the Creamy Blue.

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