1. Dry Martini: Add the alcohol to the shaker and shake well. Pour into cocktail glasses and garnish with olive(s) on a stick.
2. Wash the Padron peppers and grill them (or roast quickly on a hot grill or dry frying pan). Combine the olive oil with the garlic and lemon zest and toss with the Padron peppers and sea salt.
3. Add to an ovenproof pan and cut the Castello® Double Crème Blue into eight pieces and one on each pepper. Place the ovenproof pan under the grill in the oven for a few minutes.
4. A fun and easy way to make this dish is by using a kitchen blowtorch. First char the Padrons and before serving, caramelize the Double Crème Blue.