5 minutes · Moderate

Ingredients

• 2 oz of alcohol-free Statera gin 
• 1 oz of roasted bell pepper puree 
• 0.75 oz of fresh lemon juice 
• 0.5 oz of agave syrup 
• Smoked sea salt for rimming the glass 
• 1 lemon zest and a basil leaf for garnish

Steps

1. Rim a glass with smoked sea salt. 
2. In a shaker, combine Statera Spirits non-alcoholic gin, roasted bell pepper puree, lime juice, and agave syrup. 
3. Shake well with ice and strain into the prepared glass filled with ice.
4.  Garnish with a lemon twist and basil leave.
5. Serve immediately and enjoy!

For the Roasted Bell Pepper Puree

1. Preheat your broiler (grill) and place whole red bell peppers on a baking sheet lined with aluminum foil. 
2. Grill the bell peppers under the broiler for about 10 to 15 minutes, turning them regularly, until the skin is blackened and blistered. 
3. Remove the bell peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or place the bell peppers in a resealable plastic bag to let them cool for about 10 minutes. 
4. Once the bell peppers are cooled, gently peel off the blackened skin. It should easily come off. 
5. Cut the bell peppers in half and remove the seeds and membranes inside.
6. Chop the bell peppers into pieces and place them in a blender or food processor. 
7. Blend the bell peppers until you have a smooth and homogeneous puree.
8.  Use the roasted bell pepper puree immediately in the martini recipe, or store it in an airtight container in the refrigerator for future use.