Our take on the more traditional Red Snapper (Bloody Mary made with gin). Perfect with brunch.
Collins / Highball
50ml One “Sage” Gin
10ml Tio Pepe
150ml green juice*
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