The offspring of the Bloody Mary
A snappy little brunch number, the Red Snapper has been around since the 1940s in one form or another. Quite when the Bloody Mary with vodka at its heart morphed into the Red Snapper with the botanically rich gin as its base is unknown. And really it doesn’t matter. Just be grateful that someone put tomatoes and gin together to cure a hangover.
The key to making a truly delicious Snapper rather than a bloody splodge in a glass which just makes you bleurgh is to use good quality ingredients.
Beefeater London Dry Gin has been my go-to cocktail gin forever. It has a truly balanced flavour that works well with other cocktail ingredients and doesn’t try to show off and dominate. For my review on this classic well-mannered gin click here.
Also, use a good quality tomato juice, one that has a good balance of acidity to sweetness. The simple syrup will offset some of the tomato’s natural acidity but won’t rescue a sour juice.
60ml / 2oz London Dry Gin
120ml / 4oz tomato juice
15ml / .5oz freshly squeezed lemon juice
7.5ml / .25oz simple syrup
6 dashes Tabasco
4 dashes Worcestershire sauce
Rim the glass with a lime wedge and dip into a celery salt and cracked black pepper mix.
Shake all the ingredients over ice.
Pour the mix into a highball filled with crushed ice. No need to strain on this occasion.
Celery stalk, a lime wedge and cherry tomatoes.
To buy the ingredients click here:-