Bloody Marys have long been a staple of brunch, or in the case of my friends, a welcome hangover remedy. Created by Fernand ‘Pete’ Petiot during the early 1920s, whilst he was working at Harry’s New York Bar in Paris, the original was made with vodka. (For a details history of this cocktail, Portobello Road gin has one here.)
A Bloody Mary made with gin is called a Red Snapper. Which is the best? I’ll let you decide, but in my opinion the botanicals found in gin certainly add a depth of flavour that you don’t find in a Bloody Mary.
Ingredients for a Red Snapper
60ml Gin (I used Celery gin but The Botanist and Brookie’s Gin also work well)
120ml tomato juice
20ml freshly squeezed lemon juice
4 dashes Tabasco sauce
2 dashes worcestershire sauce
celery salt and black pepper for garnish
Mix together celery salt and freshly ground black pepper. Moisten the rim of the glass with a lemon wedge and rim the glass with the black pepper/celery salt mixture (see above image).
Shake all other ingredients over ice and strain into the glass. Add a stick of celery for garnish.
Always wondered what a gin Bloody Mary was called… making one with rum is a Cubanito, incidentally 🙂
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