Red Snapper
Gin botanicals drive this later savoury Bloody Mary branch through tomato, lemon, pepper, celery, and measured vinegar heat.
- Glassware
- Collins glass
- Strength
- 12% ABVBefore dilution
- Garnish
-
- Salt-and-pepper rim Coat only the outside half of the rim.
Ingredients
- London dry gin 60 ml
- Tomato juice 120 ml Use smooth 100% tomato juice rather than a prepared Bloody Mary mix.
- Fresh lemon juice 15 ml
- Rich simple syrup 7.5 ml Use a two-to-one syrup by weight.
- Worcestershire sauce 4 dashes Traditional Worcestershire sauce contains fish and may contain gluten.
- Hot sauce 7 drops Use a thin, vinegar-forward red-pepper sauce.
- Black pepper 2 pinches Use freshly ground black pepper.
- Celery salt 2 pinches Contains celery.
Preparation
- Moisten the outside half of a chilled Collins glass rim with citrus and coat it with equal parts fine salt and cracked black pepper.
- Roll all ingredients gently with cubed ice between two shaker tins until thoroughly chilled without aggressively aerating the tomato juice.
- Strain into the prepared glass filled with fresh cubed ice.
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