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The Cocktail Spirit With Robert Hess: The Red Snapper Cocktail

Spirits

05.22.2012

This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Red Snapper. Robert Hess explains the cocktail: “If you dig into the often confusing history of the Bloody Mary, you will encounter references to it first being served in 1934 at the St. Regis hotel in New York by Fernand Petiot who brought the recipe with him from Paris (where some accounts claim he invented it). Since the name “Bloody Mary” was deemed to be a little to vulgar for the establishment, it was re-christened the “Red Snapper”, it is also said that since vodka wasn’t yet easily available here in the US, gin was used instead. Eventually the original name was returned to the drink, but the Red Snapper continued to be made with gin instead of vodka.”

The Red Snapper Cocktail

  • 2 ounces Martin Miller’s Gin
  • 4 ounces tomato juice
  • 1/2 ounce lemon juice
  • 1 pinch salt
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce

Instructions

  • add all ingredients to a mixing tin
  • roll ingredients back and forth into a second tin and the first until combined
  • strain over ice in a Collins glass


Comments

  1. Cocktail Codex | Tuesday, May 29, 2012

    Originally the Bloody Mary, from Harry’s New York Bar in Paris, was an equal parts vodka and tomato juice. The contemporary ingredient additions have a hazy history as claimed by a few different people.


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