Red Snapper

  • 50ml Bombay Sapphire
  • 75ml tomato juice
  • 15ml worcestershire sauce
  • 2 splashes of tabasco to taste
  • squeeze of lemon juice
  • black pepper and salt

Stir all the ingredients together without and then with ice. Don’t stir for too long as you want the tomato to be as thick as possible! Always ask your guests how they like theirs, or serve your hot sauce on the side.

The Red Snapper is another creation from Fernand Petoit of Harry’s Bar in Paris. When the bartender left for the St Regis hotel, New York in 1934. He renamed the Bloody Mary as the snapper and added gin instead of vodka and hot sauce replaced cayenne pepper, all because “Bloody Mary” was considered too crude a name for the regulars. Any reason to move more gin and we are there!