Red Snapper / Bloody Mary
- 100ml Jin Môr or good quality vodka
400ml tomato juice
Pinch of celery salt
- Cracked black pepper
Optional add-ins to taste:
Fresh lemon wedge
- Dry sherry
- Smoked water
- Worcestershire sauce
- Brine from any jar of olives or pickle
- Tabasco sauce
- Creamed horseradish
This cocktail, taken from our beautiful new recipe book, Sea Salt, is the perfect way to recover from a rather festive evening the night before. We’ve provided the ideal base for the cocktail and suggested plenty of optional extras, to keep things interesting. The golden rule is to use the best vodka (Bloody Mary) or gin (Red Snapper) that you can buy.
It seems that the garnish of the Bloody Mary has become integral to the drink itself – depending on where you are, your drink may be served with a lobster claw, a serious chunk of cheese or a sizeable gherkin. In our house, of course, there is always celery salt, but when time is on our side, we go all in and serve the drink with little fingers of Welsh rarebit.
- Make the cocktail by pouring all the ingredients into a cocktail shaker, and pouring from one half to the other rather than shaking.
- Pour over plenty of ice and garnish with a squeeze of lemon, a celery stick and serve with any of the add-ins listed above, each added to taste.