Red Snapper
The Bloody Mary made with gin instead of vodka: tomato, lemon and spice with a juniper edge.
Once the Bloody Mary had settled into American bars in the 1930s, the gin version acquired its own name: the Red Snapper. New York bars are usually credited, and mid-century manuals list it beside the vodka original. The build is the same — tomato, lemon, Worcestershire, spice — with gin carrying its botanicals through the tomato. It went quiet as vodka took over the Bloody Mary and returned with the modern interest in gin.
- Post-war manuals often listed only the vodka Bloody Mary, and the gin version faded until the 2000s.
- Bloody Mary (vodka)
- Bloody Maria (tequila)
“Some accounts place the gin version at the St. Regis in New York, where Fernand Petiot was already working on the vodka Bloody Mary.”
Ingredients
- Gin45 ml
- Tomato juice90 ml
- Lemon juice15 ml
- Worcestershire sauce3 dashes
- Tabasco2 dashes
- Celery salt1 pinch
- Black pepper1 pinch
- Celery stalkto garnish
Method
Roll the ingredients between two tins with ice, strain into a highball over fresh ice and garnish with celery.
Highball · ice · celery