Bloody Mary’s Cooler Cousin
Meet the Red Snapper, a gin-based Bloody Mary that plays well with fish and Mediterranean fare.
The Red Snapper is the gin-based cousin to the Bloody Mary. Savory, citrusy and surprisingly refreshing, it pairs perfectly with grilled fish. It’s a cocktail made for summer nights on the patio or by the pool, when the grill is going and you want something cold in your hand.
What makes this drink such a smart match for seafood is its balance. It’s sophisticated but simple and bold enough to be interesting, yet not so heavy that it overpowers delicate fish or fresh, grilled garden vegetables. The tomato base keeps it savory, the lemon brightens everything up, and the gentle heat from Tabasco adds a kick. It also works especially well with Mediterranean-style dishes or anything that features tomatoes.
If you’re swimming in garden tomatoes during the summer months, you can even make your own tomato juice. Just blend ripe tomatoes until smooth, strain the juice if you want it silkier, then season lightly (a pinch of salt goes a long way).
Fresh tomato juice makes the cocktail taste cleaner and brighter like it was made for the season.
There is also a nice little wellness angle here. Tomatoes bring lycopene and antioxidants, lemon juice adds vitamin C, and the celery salt and pepper wake up your palate.
A lot of people reach for a Bloody Mary–style of drink in the morning, but I prefer it at the end of the day standing by the grill, a fresh catch sizzling nearby and a cold, refreshing Red Snapper in hand.
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Drink
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- 2 ounces gin
- 6 ounces tomato juice
- 1 ounces fresh lemon juice
- 6 dashes Tabasco
- 3 dashes Worcestershire sauce
- 2 pinches celery salt
- 1 pinch black pepper
- Celery stalk for garnish
- Cherry tomatoes for garnish
Ingredients
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- Combine all the ingredients in a cocktail mixer with ice and shake without diluting. Strain into a tall glass over ice. Garnish with celery stalk and halved cherry tomatoes.
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