Whether or not you are a fan of the famed Bloody Mary, the Red Snapper is an
interesting twist to the traditional brunch cocktail. Made with gin instead of vodka,
this tomato-based beverage dates back to the post-Prohibition era. A traditional
base of spicy tomato juice, celery salt, lemon juice, Worcestershire sauce and
hot sauce, the addition of gin creates herbal botanicals that lack in the subtle
flavorings of vodka.
The historical origins reach back to the inventor of the Bloody Mary himself,
French barman Fernand Petiot. Story goes that when Petiot left Harry’s Bar in
Paris (where it is said he invented the combination of tomato juice and vodka),
he relocated to the King Cole Room at the St. Regis Hotel in New York City
and wanted to make his famed drink. Due to the scarcity of vodka at the time,
however, Petiot was forced to swap the spirit with more readily available gin. The
Astor Family, who owned the St. Regis, directed him to change the name from
Bloody Mary due to being too gory-sounding for high society, and thus the Red
Snapper was born.
Enjoy this cocktail with creative garnishes such as celery, pickled vegetables,
bacon, lime wedges and olives.
The Florida Red Snapper:
3 ounces St. Augustine Distillery Gin
6 ounces tomato juice
1 ounce freshly squeezed lemon juice
6 dashes Tobasco
3 dashes Worcestershire sauce
2 pinches celery salt
2 pinches freshly ground black pepper
Rim a highball glass with black pepper and celery salt. Shake all ingredients with
ice and strain into the highball glass over fresh ice.