Easily dismissed as ‘just a Bloody Mary with gin’ Red Snapper can gain from further delicate nuance.
- 50 ml London Gin
- 100 ml Tomato Juice
- 15 ml Lemon Juice
- 1 tbsp Tapatío Hot Sauce
- 5 ml Worcestershire Sauce
- 1 pinch Celery Salt
- 5 twists Voatsiperifery Pepper
- 3 drops Bitter Truth Cucumber Bitters
Pour the gin and tomato juice into a highball glass with a couple ice cubes. Add the hot sauce, a dash of Worcester sauce, a pinch of celery salt, squeeze in the juice of half a lemon and gently stir. Carefully float 2 or 3 drops of Cucumber bitters on top and finally grind the pepper over it. Garnish with strips of cucumber peal or a sprig of dill.
For a seaside variation try using Jüst Swedish Dill and clamato juice in place of the tomato juice. Dress with dill fronds.