Red Snapper
Ingredients
- 2 oz Tanqueray London Dry Gin
- 4 oz Tomato juice
- 1⁄2 oz Lemon juice
- 1⁄4 oz Sugar syrup 'rich'
- 4 dash Worcestershire sauce
- 7 drop Hot pepper sauce
- 2 grind Black pepper
- 2 pinch Celery salt
Method
Glassware:
Serve in a Collins glass
Method:
- Select and pre-chill a COLLINS GLASS.
- RIM glass with salt and pepper (moisten outside edge with lime or orange juice and dip into mix of salt and cracked black pepper).
- ROLL (rotate shaker over and over, rather than shake) all ingredients with ice.
- STRAIN into ice-filled glass. Use ice from freezer (rather than ice machine/chest) to fill glass to avoid unwanted dilution.
Allergens:
Recipe contains the following allergens:
History:
Today, the term Red Snapper means a Bloody Mary made with gin instead of vodka. However, the first known recipes, from the 1940s, describe a 50-50 blend of vodka and tomato juice, with spices, just like an early Bloody Mary: one book even states that the Red Snapper is identical to the Bloody Mary.
See: Bloody Mary history
Review:
Looks like a Bloody Mary, and tastes a lot like a Bloody Mary, but features gin's aromatic botanicals.
