THE BLOODY MARGARET / RED SNAPPER COCKTAIL RECIPE - GET READY
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Meet the Bloody Margaret - New York City’s saucy post-Prohibition answer to a gin shortage created by French barman Fernand “Pete” Petiot at the St. Regis Hotel while working the King Cole Room. When the vodka went AWOL, did he panic? Nope. He swapped in gin, stirred in some attitude, and just like that, the Red Snapper was born (St. Regis’ owners the Astors’ disliked the original Bloody Margaret monicker so gave it this snappier name. Drama much?).
This isn’t a delicate daisy. Tabasco sauce and black pepper pack a winter-warming punch that hits just right. Pair it with Fireside Premium Gin - because a cocktail this bold deserves a spirit that can hang (available to buy online in 375ml and 750ml flasks).
- 45ml gin
- 90ml tomato juice
- 15ml fresh lemon juice
- 2 dashes (0.92ml - 1.25ml) Worcestershire sauce
- Tabasco sauce (as fiery as you dare)
- Celery salt (a pinch or a punch, your call)
- Black pepper (grind it like it’s working for you)
- Stir gently in a mixing glass with ice.
- Pour with ice into a highball glass.
- Garnish with a celery stick or lemon wedge, or just skip it - pfffft rules.