cocktaildna

Paris, France · 1920

Red Snapper

Also known as Bloody Mary with Gin, Red Snapper Cocktail

This is basically a Bloody Mary that swaps vodka for gin, adding a botanical kick that cuts through the heavy tomato and spice.

savoryspicytomatoherbalbrunchginumamihangover

%

ABV

Difficulty

Red Snapper

Overview

What this drink is like

The first sip hits you with savory tomato and a bright wall of spice. The gin comes in halfway through, weaving pine and juniper through the salt and heat instead of just disappearing like vodka does. It finishes with a lingering, peppery warmth and a dry herbal bite.

Who will like it

For people who like savory, spicy drinks and want something with more backbone and botanical depth than a standard Bloody Mary.

When to drink

This is a daytime drink—pull it out for a late brunch or an early afternoon pick-me-up when you need some hair of the dog.

Ordering tip

If the bar makes their own mix, ask for it extra spicy; if they use a bottled mix, ask for a dash of Worcestershire and hot sauce to wake it up.

Ice: CubedTemp: ColdCost: $2–$4Glass: HighballBatch-friendlyMake aheadHome bar friendly

Flavor

Taste profile

This is a thick, savory drink that hits your tongue with salt, umami, and hot sauce heat right away. The gin cuts through all that heaviness with sharp pine and juniper notes, keeping the tomato from tasting flat. Lemon juice adds a tart snap that lifts the whole glass. It is heavy enough to sip slowly, but the spice and cold keep it from feeling like a meal.

Finish: The finish runs long and warm, with black pepper and hot sauce heat lingering behind the dry juniper bite.

Primary tastes

saltyumamispicyherbal

Secondary

sourearthy

Aroma

tomatojunipercelery saltpepper
  • Bitternessmildly bitter

    A slight bitter edge comes from the gin's botanicals and the pepper, but it stays in the background.

  • Sweetnesslow sweetness

    The tomato brings a faint natural sweetness, but the drink leans heavily savory and dry.

  • Sournessmoderate acidity

    The lemon juice and the natural acidity of the tomato give it a solid tart backbone.

  • Strengthmoderately strong

    The gin makes its presence known through the mix, though the large volume of juice keeps it from hitting too hard.

  • Refreshingfairly refreshing

    Cold, salty, and acidic, it drinks refreshingly for a savory cocktail, though the thickness slows you down.

  • Creaminesslight body

    The tomato juice gives it a thicker mouthfeel than clear drinks, but it is not creamy or rich.

  • Complexityhighly complex

    Layered savory, spicy, herbal, and acidic notes hit at different times, making every sip a little different.

Recipe

Make it at home

Shaken · Highball · equal parts on Gin. London Dry recommended so the juniper cuts through the tomato

Before you start

Pull out your shaker and a tall glass. If you have room, pop the glass in the freezer for a few minutes while you get the ingredients together.

Ingredients

  • GinBase SpiritLondon Dry recommended so the juniper cuts through the tomato45ml
  • Tomato JuiceJuice90ml
  • Lemon JuiceJuiceFresh squeezed15ml
  • Celery SaltOther2 dashes
  • Hot SauceOtherTabasco or similar pepper sauce3 dashes
  • Worcestershire SauceOther3 dashes
  • Black PepperOtherFreshly cracked is best1 dash
  • Celery StalkGarnish1 stalk
  • Lemon WedgeoptionalGarnish1 wedge

Garnish: Celery Stalk, Lemon Wedge

Tools

  • Shaker · Shaking

    To shake and chill the thick tomato juice and gin together

    At home: Large mason jar with a tight lid

  • Hawthorne Strainer · Straining

    To hold back the ice while pouring the drink into the glass

    At home: Slotted spoon or fine mesh sieve

  • Jigger · Measuring

    To measure the gin, tomato juice, and lemon juice

    At home: Shot glass or measuring spoons

  • Highball Glass · Serving

    To serve the drink with enough room for ice and the heavy mix

    At home: Any tall glass tumbler

  • Bar Spoon · optional · Mixing

    To stir the drink gently if building in the glass instead of shaking

    At home: Long spoon or chopstick

Ingredients and tools to make Red Snapper
Ingredients and tools

Steps

  1. 1

    Pour 45ml gin, 90ml tomato juice, and 15ml fresh lemon juice into your shaker. Add 2 dashes of celery salt, 3 dashes of hot sauce, 3 dashes of Worcestershire, and 1 dash of black pepper right on top of the liquid.

    Step 1 — how to make Red Snapper

    !Using bottled lemon juice instead of fresh, which tastes flat and metallic next to the tomato.

  2. 2

    Fill the shaker about two-thirds full with ice cubes. Put the top on tight and shake hard for about 10 to 12 seconds. You want the metal to feel freezing cold and slightly frosted on the outside when you stop.

    ~12s

    Step 2 — how to make Red Snapper

    !Shaking too gently, which leaves the thick tomato juice poorly mixed and not cold enough.

  3. 3

    Take the top off your shaker and fit a Hawthorne strainer over the rim. Pour the drink through the strainer into your chilled highball glass filled with fresh ice cubes. The liquid should look smooth and uniformly red.

    Step 3 — how to make Red Snapper

    !Pouring without a strainer, which lets broken ice chips flood the glass and water down the drink fast.

  4. 4

    Stick a celery stalk right into the ice so it stands up straight. Place a lemon wedge on the rim of the glass if you are using one. Serve it right away while it is still cold.

    Step 4 — how to make Red Snapper

    !Using a limp celery stalk that flops over the side instead of standing up.

Serve

Serve it in a tall highball glass packed with ice. The celery stalk is traditional and useful for stirring, but a lemon wedge on the rim adds a nice bright squeeze if you want it.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Gin

  • GinVodka
    Match
    Common availability

    Gin → Vodka: Removes the botanical and juniper notes, making the drink taste cleaner and letting the tomato and spice dominate completely.

  • GinAquavit
    Match
    Specialty availability

    Gin → Aquavit: Swaps juniper for caraway and dill, which sounds weird but pairs surprisingly well with tomato and savory spices.

Swap options for Hot Sauce

  • Hot SauceHorseradish
    Match
    Common availability

    Hot Sauce → Horseradish: Replaces sharp vinegary heat with a sinus-clearing pungency that makes the drink taste more like a traditional cocktail sauce.

Related

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Bloody Mary

Similar cocktail

Bloody Mary

The Red Snapper uses gin instead of vodka, adding a botanical, juniper-forward bite.

Match

They taste nearly identical up front, but the gin pulls the Red Snapper in a drier, more aromatic direction while the vodka-based Bloody Mary lets the tomato and spice do all the talking.

In common: Savory tomato base, Spicy and salty profile, Brunch staple, Shaken and served over ice in a tall glass

Ingredients

Both share

Tomato Juice, Lemon Juice, Celery Salt, Hot Sauce, Worcestershire Sauce, Black Pepper

Only in Red Snapper

Gin

Only in Bloody Mary

Vodka

The only difference is the base spirit: gin in the Red Snapper, vodka in the Bloody Mary. This swaps a neutral, clean alcohol backbone for something botanical and assertive.

Flavor

Shared flavors

Savory tomato backbone, Salty, spicy, and umami-rich, Tart citrus lift

How Bloody Mary differs

More herbal and piney, Drier finish, Less spirit-neutral

View recipe & details →

Michelada

Similar cocktail

Michelada

The Michelada uses beer as its base instead of a spirit and tomato juice, making it lighter and much lower in alcohol.

Match

The Michelada gives you the same salty, spicy kick but in a lighter, bubbly format you can drink a lot faster than a thick Red Snapper.

In common: Savory and spicy, Citrus tartness, Served cold in a tall glass

Ingredients

Both share

Hot Sauce, Worcestershire Sauce, Lemon Juice

Only in Red Snapper

Gin, Tomato Juice, Celery Salt, Black Pepper

Only in Michelada

Beer

Both rely on hot sauce and Worcestershire for savory depth, but the Michelada swaps out the heavy tomato and gin for light, carbonated beer.

Flavor

Shared flavors

Savory spice, Tart and salty finish

How Michelada differs

Lighter body, Highly carbonated, Much lower alcohol, No tomato sweetness

View recipe & details →

History

Origin

Fernand Petiot invented the Bloody Mary at Harry's New York Bar in Paris in the early 1920s using vodka and tomato juice. When he brought the recipe to the King Cole Bar in New York, patrons found it too bland, so he added salt, pepper, lemon, and spices. The Red Snapper name appeared when the drink was served with gin instead of vodka, though the exact bar that coined the name is disputed.

Creator
Fernand Petiot
Era
1920s
Confidence

The Red Snapper is widely accepted as the gin-based variant of the Bloody Mary, but the exact origin of the name is disputed and some early recipes varied in spice ratios.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

  • Mix a large batch of the juice and spices ahead of time and keep it in the fridge.
  • Taste your tomato juice first, since some brands are sweeter or thinner than others.
  • Shake this drink instead of stirring to break up the thick tomato juice.
  • Adjust the hot sauce and Worcestershire at the end if it tastes flat.

Avoid

Common mistakes

  • Do not use cheap tomato juice that tastes tinny.
  • Do not skip the lemon juice or the drink will taste flat.
  • Do not stir this drink or the tomato juice will not mix evenly.