The Red Snapper is essentially a Bloody Mary mixed with gin. Make it red and snappy with a little spice to highlight the savoury notes.
The Red Snapper is said to date back to post-Prohibition times in New York City. When French bartender, Fernand “Pete” Petiot whose claim to fame is the vodka-based Bloody Mary at Harry’s Bar in Paris left France to work at St. Regis Hotel in NYC, he swapped the vodka for gin as it was more readily available. As the name was deemed unworthy of high end society, the name was changed to the Red Snapper.
The key difference between a Bloody Mary and a Red Snapper is that the latter is made with gin instead of vodka. The botanicals in the gin play well in the tomato-based drink and the spice notes and can elevate the cocktail, be it a hair of the dog hangover remedy or a brunch drink. When it comes to the choice of gin, a juniper-forward gin or one with bold flavours work best.
The glass can be rimmed if desired. We garnished with a lemon wedge, buena mulata chilli and a sprig of parcel aka leaf celery from the garden.
The Red Snapper Cocktail Recipe
- 60ml gin (preferably juniper-forward or a gin with bold flavours)
- 120ml tomato juice
- 15ml lemon juice, freshly squeezed
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce
- generous pinch of sea salt
- cracked black pepper
Glassware: Collins glass (rimmed if desired)
Garnish: lemon wedge, chilli, cracked pepper, parcel/leaf celery
Start by rimming the glass with salt and pepper if desired. In a cocktail shaker, add gin, tomato juice, freshly squeezed lemon juice, Worcestershire sauce, hot sauce, salt and pepper over ice and shake until cold. Strain into the rimmed tall glass over ice cubes and garnish to your liking.