Level Gin Premium
Red Snapper cocktail
Red Snapper cocktail – A classic recipe
The Bloody Mary has been a part of St. Regis history since 1934 when bartender Fernand Petiot introduced the “Red Snapper,” which would later be renamed the Bloody Mary. The famed cocktail was created when Serge Obolensky, a well-known man about town whose penchant for vodka was in keeping with his aristocratic Russian background, asked Petiot to make the vodka cocktail he had in Paris. The formula was spiced up with salt, pepper, lemon and Worcestershire Sauce, but since “Bloody Mary” was deemed too vulgar for the hotel’s elegant King Cole Bar, it was rechristened the Red Snapper cocktail. While the name may not have caught on, the spicy drink most certainly did and over the years it has become the signature cocktail of the King Cole Bar. source information: King Cole Bar
How to make Red snapper:
- 6cl Level Gin Premium
- 12cl tomato juice
- 1,5cl lemon juice
- 1 stream of *Worcestershire sauce
- 2-4 drops of tabasco
- a pinch of salt
- a pinch of black pepper
Add all the ingredients in a mixer glass with ice. Stir and serve in a highball glass, with a sprig of celery. We give it our personal touch with a sprig of rosemary and pair of green olives. A great cocktail to enjoy as an aperitif.
*Worcestershire: Worcestershire sauce, frequently shortened to Worcester sauce, is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret.
Lea and Perrins devised the recipe in the 1830s, however it was not to their liking and was set aside and forgotten about. It was not until the barrels were rediscovered many months later that the taste had mellowed into what is now known as Worcestershire sauce.