Most of you will have heard of a Bloody Mary, but perhaps not of a Red Snapper. Even though they are very similar, the main difference is that a Red Snapper uses gin rather than vodka. The Tomate Triturado would normally be used for cooking but makes a great stand in for tomato juice and Rose Harissa brings the heat as well as a rich spiciness. The pickle garnish is not essential, but it will definitely impress your guests.

Ingredients

165ml gin

1 jar Tomate Triturado, chilled

Juice and zest of 2 lemons – keep 1 half for the salt rim

2tbsp Rose Harissa

2tbsp Worcester Sauce

Black pepper

Olives, pickled onions, Cornichons, chillies as a garnish on cocktail sticks

2tbsp sea salt, such as Maldon Salt

¼tsp chilli flakes or chilli powder

1 full tray of ice

Celery sticks to garnish (optional)

Chilled glasses (optional)

Ingredients

165ml gin

1 jar Tomate Triturado, chilled

Juice and zest of 2 lemons – keep 1 half for the salt rim

2tbsp Rose Harissa

2tbsp Worcester Sauce

Black pepper

Olives, pickled onions, Cornichons, chillies as a garnish on cocktail sticks

2tbsp sea salt, such as Maldon Salt

¼tsp chilli flakes or chilli powder

1 full tray of ice

Celery sticks to garnish (optional)

Chilled glasses (optional)

1

In a large jug, mix the gin, Tomato Triturado, lemon juice and zest, Rose Harissa, Worcester sauce and a generous amount of freshly cracked black pepper. Stir vigorously to combine everything then leave for 5 minutes to infuse. You can do this ahead of time and place in the fridge until ready to serve.

2

If making garnishes, do this before you pour the drinks into glasses. Thread a mixture of the pickles on to cocktail sticks – its nice to have a mix of things that are salty, sweet, hot and sharp.

3

To make the salt rim, mix the salt and chilli in a small saucer. Rub a piece of lemon around the rim of each glass then dip into the salt mix.

4

Put a decent amount of ice in each glass then pour the cocktail mix over the top. Add a stick of celery, if using and garnish with the pickles.

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