Red Snapper

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

Method

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.

Enjoy!