Bell Pepper Martini
Bell Pepper-Infused Gin, Extra Dry Vermouth, House Olive Brine, Bell Pepper-Stuffed Olives
Chef Patrick Mannion of Liquid Diet | Las Vegas, NV
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Bell Pepper-Infused Gin:
Red bell peppers, sliced lengthwise and seeded
Gin
Clarification enzymes
Martini Brine:
100 grams olive brine
71 grams white balsamic vinegar
10 grams saline solution
2 grams MSG
Bell Pepper-Olive Filling:
Red bell peppers, sliced lengthwise
Extra virgin olive oil
Minced onions
Minced garlic
Pickled thyme
Kosher salt
Ground black pepper
To Assemble and Serve:
Yield: 1 cocktail
3 Castelvetrano olives
22 milliliters extra dry vermouth
METHOD
For the Bell Pepper-Infused Gin:
Heat a dehydrator to 100°F. Place peppers on a sheet tray and dehydrate overnight. The next day, weigh dried peppers. Transfer to a nonreactive container with 15-times milliliters of gin by weight of peppers. Let sit at room temperature overnight. The next day, transfer to a Vitamix Commercial blender with twenty-five percent water by weight of dried peppers. Blend until smooth. Add desired amount enzymes and clarify mixture 15 minutes in a centrifuge at 4,500RPM. Spin to extract as much liquid as possible, reserving puck. Pass through a fine mesh strainer. Bottle and refrigerate.
For the Martini Brine:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Bell Pepper-Olive Filling:
Heat oven to 450°F. Place peppers, cut-side down, on an aluminum foil-lined sheet tray. Brush with oil. Roast until fork-tender. Transfer to a mixing bowl. Cover with plastic wrap and let steam. Transfer to a clean work surface. Peel and chop, then set aside. In a rondeau over low flame, heat oil. Add onions and sauté until soft and translucent. Increase heat and add garlic and thyme. Cook 1 minute. Add steamed pepper mixture and reserved Bell Pepper-Infused Gin puck. Season with salt and pepper. Cook 25 minutes, stirring constantly. Transfer to a Vitamix Commercial blender. Blend until smooth. Strain into a nonreactive container. Let cool over an ice bath. Taste and adjust seasoning. Transfer to a piping bag and refrigerate.
For the Batch:
In a nonreactive container, combine 100 milliliters Bell Pepper-Infused Gin and 36 milliliters Martini Brine. Transfer to an airtight container and freeze.
To Assemble and Serve:
Fill olives with desired amount Bell Pepper-Olive Filling. Set aside. Pour vermouth into chilled coupe glass. Top with 74 milliliters Batch. Garnish with stuffed olives.
