Red Snapper

Marisa Chafetz / Supercall
Marisa Chafetz / Supercall

Gin lovers take note: This is the brunch cocktail you’ve been missing in your life. Essentially a Bloody Mary with gin at the base instead of vodka, the Red Snapper’s first mention in print was in 1941 in Crosby Gaige’s Cocktail Guide and Ladies’ Companion. Although the recipe still called for the standard measure of vodka, it was the first published appearance of the Red Snapper that distinguished it as an alternative to the Bloody Mary. But it wasn’t until 1962 in The London Magazine that a recipe for the Red Snapper made with gin was officially published. Ever since, the liquor has been attributed to the cocktail and remains the defining detail that separates it from other takes on the Bloody.

While you can technically be as inventive as you want with the ingredients (and flavors) of your tomato mixture, we like to keep things more minimal and classic. Rather than using celery salt, which can leave a granular texture on your tongue and easily separate out of the mix, we use celery bitters. In the cocktail, the bitters give the mix more depth and elevate the botanicals inherent to the gin. While you can get crazy with your garnishes (pickled or smoked fish comes to mind) we prefer just a crunchy celery stalk. When it comes to choosing a gin, opt for a lighter, juniper-forward London Dry style like Sipsmith, or one with bright, citrusy notes like Tanqueray 10. For the most homogenous cocktail, roll the drink gently between the pint glass and a shaker tin.

Red Snapper



  • 2 oz Gin
  • 0.75 oz Lemon
  • Tomato Juice
  • 1 Tbsp. Horseradish
  • 4 dashes Tabasco
  • 4 hefty dashes Celery Bitters
  • 4 hefty dashes Worcestershire
  • Celery Stalk


Step one

Add all ingredients, except for the tomato juice and celery, to a pint glass.

Step two

Fill the glass with ice and top with tomato juice.

Step three

To mix, roll the drink gently between the pint glass and a shaker tin.

Step four

Garnish with a celery stalk.

Contributed by Supercall