It really isn’t brunch if there isn’t a good cocktail. Our brunch cocktail is a Bloody Mary or, in this case, a Bloody Mary with gin, also known as a Spicy Red Snapper. Unfortunately, mixes can contain extra additives and preservatives. And honestly, making it from scratch is just as easy and tastes better.
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Side note: A gin Bloody Mary is technically a Red Snapper, but you might not get what you want if you go into a bar or restaurant and order a red snapper. So ask for a Bloody Mary with gin.
Prefer other brunch drinks? Try our classic Aperol spritz or frosé.
Key Ingredients and Substitutions
Red Snappers and Bloody Marys are simple to make with just a few key ingredients, so there is no reason ever to buy a mix again.
The complete ingredient list and measurements are listed in the printable recipe below.
- Tomato Juice: The base of a good Red Snapper is tomato juice, so don’t skimp. Our preferred juice brands, including tomato juice, are 100% juice and not from concentrate. We usually opt for Lakewood Organic, but there are other great options.
- Gin (or Vodka): Just like the tomato juice, don’t skimp on cheap gin (or vodka). Our current favorites are St. Laurent Gin, distilled in Quebec, and Fords Gin, distilled in London. Both can be found in many liquor stores in the US and other countries. If you prefer Vodka, you can’t go wrong with Tito’s.
- Spices and Other Ingredients: You will need only five additional ingredients for this recipe: hot sauce, Worcestershire sauce, celery salt, black pepper, and lemon juice. We have included measurements in the recipe, but you can adjust the hot sauce to your preferred heat level.
- Garnish: There are limitless options for garnishes. You can go crazy (think skewers of meat and cheese) or keep it simple. We prefer to keep things simple, using garnishes like cocktail onions, pickled okra, olives, and a lemon wedge.
How to Make a Spicy Red Snapper
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Splurge on the gin and juice. The tomato juice and gin/vodka will make or break your cocktail, so go with the best you can find and afford.
1. Spicy Red Snapper: Place white and black sesame seeds on a small plate. Rub the juicy side of a lemon wedge along the rim of a cocktail glass, place the rim in the white and black sesame seeds, and fill the glass with ice. Add tomato juice, gin, lemon juice, hot sauce, Worcestershire sauce, celery salt, and black pepper to a cocktail mixing glass and ice. Stir gently, then strain into prepared glasses. Garnish with cocktail onions, olives, and pickled okra.
Recipe Tips and Notes
- We used a cocktail mixing glass to make two cocktails at a time. Stirring the Red Snapper with ice before pouring will give you a nice, cold cocktail.
Frequently Asked Questions
More Brunch Cocktail Recipes to Try
Looking for more brunch cocktail recipes? Try these other favorites:
- Aperol Spritz – This simple Italian cocktail is a refreshing mix of Aperol, Prosecco, and soda water, perfect for hot days.
- Strawberry Pineapple Frosé – This frozen rosé is a perfect summertime drink. It’s a light and refreshing frozen drink that’s not too sweet.
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Spicy Red Snapper (Bloody Mary with Gin)
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Equipment
- Cocktail Mixing Glass
Ingredients
Bloody Mary Cocktail
- 8 ounces tomato juice
- 4 ounces gin
- 1 ounce lemon juice, freshly squeezed
- 3 dashes hot sauce
- 5 dashes Worcestershire sauce
- 4 pinches celery salt
- 2 cranks black pepper
Garnish
- white and black sesame seeds
- cocktail onions
- green olives
- pickled okra
- lemon wedge
Instructions
- Place white and black sesame seeds on a small plate.
- Rub the juicy side of a lemon wedge along the lip of a cocktail glass, place the rim of the glass into the white and black sesame seeds, and fill the glass with ice.
- Add tomato juice, gin, lemon juice, hot sauce, Worcestershire sauce, celery salt, and black pepper to a cocktail mixing glass along with ice. Stir gently then strain into prepared glasses.
- Garnish with cocktail onions, olives, and pickled okra.
