Freshly squeezed tomato juice is the backbone for this stunning, garden-fresh version of a Bloody Mary. It’s the exact opposite of a kitchen-sink brunch drink. Use a juicer to express the tomato water or push chopped tomatoes through a sieve using the back of a large spoon. Don’t fuss about it! It’s worth it. You’ll never buy canned ’mater juice again. Amazingly, this recipe can be traced back to 1930s Paris. The Red Snapper is clarity, simplicity, and purity. Use ripe—even very ripe—tomatoes for the best results.
Ingredients
- 1 teaspoon celery salt
- ½ teaspoon black pepper
- Dash of cayenne pepper
- 3 ounces (90 ml) gin (Plymouth)
- 6 ounces (175 ml) fresh tomato juice (about three medium ripe tomatoes)
- 1 ounce (30 ml) fresh lemon juice
- 6 drops hot sauce (Tabasco)
- Dash of Worcestershire sauce
- Dash of Angostura bitters
- Green olive, for garnish
- Lemon wheel, for garnish
Instructions
Prepare a glass with a salt rim. Shake ingredients with ice, and strain into the ice-filled glass. To garnish, spear olive and lemon with a cocktail pick.
Makes 1
Recipe adapted from The New Cocktail Hour by André Darlington and Tenaya Darlington, Running Press, a member of the Perseus Books Group.
