There’s something so satisfying about a Red Snapper—it’s bold, zesty, and just the right kind of spicy. Think of it as the gin-loving cousin of the Bloody Mary. Whether you’re kicking off a slow Sunday brunch or looking for a savory sip to wind down, this cocktail hits the spot. I’ve made this drink countless times, and over the years, I’ve picked up a few tricks to really bring out its flavor. Let’s walk through how to make it at home.
Red Snapper
What You’ll Need
Prep Time: 5 minutes
Servings: 1 cocktail
Glass: Highball or pint glass
Ingredients
– 2 oz (60 ml) gin
– 4 oz (120 ml) tomato juice
– 0.5 oz (15 ml) freshly squeezed lemon juice
– 2 dashes Worcestershire sauce
– 2 dashes hot sauce (like Tabasco)
– A small pinch of prepared horseradish (optional, but great for extra kick)
– Salt and freshly ground black pepper, to taste
– Ice cubes
– 1 celery stalk, for garnish
Method
- Chill your glass. Fill your highball or pint glass with ice water and set it aside while you mix the drink. This helps keep the cocktail nice and cold when you serve it.
- Mix the ingredients. In a cocktail shaker or mixing glass, add the gin, tomato juice, lemon juice, Worcestershire sauce, hot sauce, and horseradish (if using). Season with a pinch of salt and a few cracks of black pepper.
- Stir or shake gently. You don’t need to shake it vigorously—just enough to mix the ingredients and chill the drink. Over-shaking can water it down or make it foamy.
- Prep the serving glass. Dump the ice water from your glass and fill it with fresh ice.
- Strain and serve. Pour the cocktail into your prepared glass. Garnish with a crisp celery stalk, and you’re ready to sip.
Tips & Tricks
– Use fresh lemon juice for brightness—it really makes a difference. Bottled works in a pinch, but fresh is best.
– Customize the spice level to your taste. Start light with the hot sauce and horseradish, then add more if you want a bigger kick.
– Don’t skip the garnish. Celery adds crunch and a fresh note that balances the drink.
– If you’re out of gin, you can easily swap it for vodka for a more classic Bloody Mary.
– I’ve found that using a low-sodium tomato juice lets you better control the saltiness.
Make-Ahead Notes
You can mix everything except the gin and ice ahead of time and store it in the fridge for up to 2 days. Just give it a good stir before serving and add the gin and ice at the last minute so it stays fresh and punchy.
Storage
Leftovers? Keep the mix (minus gin and ice) in an airtight container in the fridge for up to 48 hours. Shake or stir before using.
Serving Suggestions
Red Snapper is a brunch favorite for a reason. I like to serve it with:
– Eggs Benedict or a veggie frittata—the richness balances the spice
– Grilled sausage or bacon for a smoky contrast
– A platter of oysters or shrimp cocktail—seafood and tomato are a match made in heaven
Recipe Variations
Green Snapper
Blend tomatillos, cucumber, jalapeño, and lime juice for a green twist. Mix with gin and serve chilled.
Michelada Snapper
Swap gin for a cold light beer, and use a salted rim. It’s like a beer-based cousin with the same savory kick.
Virgin Red Snapper
Skip the gin, and you’ve got a flavorful mocktail with all the zesty, savory goodness.
Fun Garnish Ideas
– Pickled green beans or okra
– A strip of crispy bacon (yes, really!)
– A skewered shrimp or mini slider for an over-the-top brunch treat
Common Questions
Can I use vodka instead of gin?
Absolutely! That’s the classic Bloody Mary. But gin adds a botanical twist that’s worth trying.
What if I don’t have Worcestershire sauce?
Soy sauce or tamari can work in a pinch—just use a little less.
Is it okay to blend instead of shake?
Sure. Blending gives a smoother texture, but don’t overdo it or you’ll lose the bright flavors.
What’s the best way to adjust the spice?
Start small with hot sauce and horseradish. You can always add more, but you can’t take it out.
Can I make a pitcher for a group?
Yes! Just multiply the ingredients by the number of servings. Mix everything but the ice and gin, chill, and add those right before serving.
This has been my go-to cocktail for summer brunches and lazy weekends. It’s savory, bold, and endlessly customizable. Whether you like it mild or fiery, the Red Snapper is a classic with a twist that always impresses. Cheers!
