Green Snapper

Our take on the more traditional Red Snapper (Bloody Mary made with gin). Perfect with brunch.

GLASS

Collins / Highball

INGREDIENTS

50ml One “Sage” Gin

10ml Tio Pepe

150ml green juice*

METHOD

Roll between two tins with cubed ice and strain into a frozen glass. Garnish with a Padron pepper, fried off in a little olive oil and sea salt.

TIP: Make up the green juice in advance and store in a sealed bottle in the fridge.

* Green Juice - makes 1 litre - 700ml Green tomato juice / 100ml lime juice / 100ml celery juice / 50ml jalapeno juice / 25ml green tabasco / 25ml Worcester sauce / 1 x avocado / 1 x handful coriander leaves / 3 x bar spoons Maldon sea salt / 3 x bar spoons black & white pepper / 1 x bar spoon ground turmeric / 1 x bar spoon ground cumin

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Green Snapper

Our take on the more traditional Red Snapper (Bloody Mary made with gin). Perfect with brunch.

GLASS

Collins / Highball

INGREDIENTS:

50ml One “Sage” Gin

10ml Tio Pepe

150ml green juice*

METHOD

Roll between two tins with cubed ice and strain into a frozen glass. Garnish with a Padron pepper, fried off in a little olive oil and sea salt.

TIP: Make up the green juice in advance and store in a sealed bottle in the fridge.

* Green Juice - makes 1 litre

700ml Green tomato juice / 100ml lime juice / 100ml celery juice / 50ml jalapeno juice / 25ml green tabasco / 25ml Worcester sauce / 1 x avocado / 1 x handful coriander leaves / 3 x bar spoons Maldon sea salt / 3 x bar spoons black & white pepper / 1 x bar spoon ground turmeric / 1 x bar spoon ground cumin

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