60ml Mediterranean gin
120ml tomato juice
3 cracks of black pepper
a pinch salt
15ml lemon juice, freshly squeezed
2 - 4 dashes Tabasco sauce
2 - 4 dashes Worcestershire sauce
- Celery stalk, pippara and green olives
Throw between your two cocktail shakers to combine and pour over a glass of fresh ice. Garnish with green olives, celery stick and pippara.
Looking to make your Red Snapper a little saltier? Add 5-10ml of olive brine.
Remember you can’t take out any of the spices once in the drink so start small with your tabasco and Worcestershire sauce and build up to your desired spice level.
Throwing method and why we suggest this: The mix is suspended in air for a brief moment before hitting the bottom of the opposing tin. This motion adds oxygen to the mix, which releases aromatics of certain ingredients that may not have been prevalent before, as well as shapes the texture and body of the cocktail.