Red Snapper Cocktail with Rose Harissa and Tomate Triturado
Prep: 10 minutes
Cook: 0 minutes
Cook: 0 minutes
Easy
Serves 6 people
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
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165ml gin
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1 jar Tomate Triturado, chilled
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Juice and zest of 2 lemons – keep 1 half for the salt rim
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2tbsp Rose Harissa
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2tbsp Worcester Sauce
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Black pepper
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Olives, pickled onions, Cornichons, chillies as a garnish on cocktail sticks
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2tbsp sea salt, such as Maldon Salt
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¼tsp chilli flakes or chilli powder
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1 full tray of ice
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Celery sticks to garnish (optional)
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Chilled glasses (optional)
Method
- Step 0: 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.
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
