It started as a Bloody Mary, with 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 too vulgar for the establishment, it was re-christened the “Red Snapper” It is also said that since vodka wasn’t yet easily available 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.&nbsp;Bartender Tip:The perfect pairing for brunch time, refreshing and nutritious, the red snapper has many variations, we recommend for greater shine and notes to make a twist with lime juice and sriracha sauce, also to play with the spices and to put together a custom tomato juice mix. The sweet touch of some syrup is never bad.

Intermediate

Alcohol

Bitter

Sour

Sweet

Highball

Red Snapper

Prepare your lemon, and trim your celery stick and any other personal garnishes

Knife

Prepare

Fill both your highball and mixing glass with ice

Highball glass

Ice scoop

Mixing Glass

Pour all your ingredients over the iced mixing glass

Jigger

Mexican Elbow Juicer

Tomato juice

Lemon juice

Hot Chili sauce

Worcestershire sauce

Black pepper

Celery salt

Add ingredients

Using your bar spoon, stir and fold all the ingredients together

Bar Spoon

Stir

Sip a little and amend the balance / spiciness to taste

Taste and spice

Using your julep strainer, strain the mix from the mixing glass to highball glass.

Elaboración Red Snapper - receta en vídeo