Red Snapper

• Gin
  60 ml (2 oz)

  Choose a London Dry gin for classic flavor
• Tomato juice
  120 ml (4 oz)

  Fresh or high-quality bottled
• Lemon juice
  15 ml (0.5 oz)

  Freshly squeezed
• Worcestershire sauce
  3 dashes
• Hot sauce
  2 dashes

  Adjust to taste
• Celery salt
  1 pinch

  Plus extra for rimming the glass, optional
• Black pepper
  1 pinch

  Freshly ground preferred

• Mixing glass (or shaker tin)
• Bar spoon
• Strainer
• Measuring jigger
• Highball glass

1. 1

   If desired, rim your highball glass with celery salt: moisten the rim with a lemon wedge and dip into a plate of celery salt.

2. 2

   Fill the glass with ice and set aside.

3. 3

   In a mixing glass filled with ice, combine gin, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper.

4. 4

   Stir well to chill and mix ingredients thoroughly.

5. 5

   Strain the mixture into your prepared highball glass over fresh ice.

6. 6

   Garnish with a celery stalk, lemon wedge, and a few cracks of black pepper.

• A savory, spicy brunch classic with a gin twist
• Customizable heat and seasoning for every palate
• Perfect for brunches, hangover cures, and social gatherings
• Offers a refreshing, botanical alternative to the Bloody Mary
• Packed with bold flavors and a vibrant presentation

The Red Snapper traces its roots to 1930s New York, where bartender Fernand Petiot, credited for inventing the original Bloody Mary at Harry’s New York Bar in Paris, moved to the King Cole Bar at the St. Regis Hotel. Due to American patrons’ preference for gin over vodka at the time, Petiot adapted his tomato juice concoction by swapping vodka for gin. The hotel didn’t approve of the name 'Bloody Mary,' so it was rechristened the 'Red Snapper.' Today, it stands as a testament to classic cocktail innovation and the enduring appeal of savory brunch drinks.