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.
1 jar Tomate Triturado, chilled
Juice and zest of 2 lemons – keep 1 half for the salt rim
2tbsp Rose Harissa
2tbsp Worcester Sauce
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)
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.
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.
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.
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.