There is nothing wrong with a well-made Bloody Mary, but the vodka is only there to add alcohol, not flavour. Gin, however, is a constituent part, which is why we think the Red Snapper is, in many ways, a more interesting drink than a Bloody Mary.
Again, we nod to Harry’s New York Bar in Paris and their legendary cocktail maker, Fernand Petiot. Created originally in the 1920s, Petiot is said to have taken the recipe to New York’s St Regis Hotel in the 1940s. The name was changed – in case Bloody Mary caused offence – but, by the time the name was restored, the Red Snapper had been forging a reputation as a gin-based drink and the two exist happily side-by-side to this date.
The Recipe
Serving: 1
Ingredients
- 60 ml Fifty Pounds Gin
- 240 ml tomato juice
- 15 ml freshly squeezed lemon juice
- 6 dashes Tabasco
- 4 dashes Worcestershire sauce
- 2 pinches celery salt
- 2 pinches freshly ground black pepper
- 1 Lime wedge
How to make or shake it
- Pour the salt and pepper onto a small plate
- Rub the juicy side of a lime wedge along the lip of a high ball glass, rim the glass with the salt and pepper, and fill the glass with ice
- Add the remaining ingredients into a shaker with ice, and shake until chilled
- Strain into the prepared glass, and garnish with a celery stalk and lime wedge
