Red Snapper


50ml East Indies Archipelago Dry Gin
2pinch freshly ground black pepper 
2pinch celery salt
Lime wedge
120ml Tomato juice 
20ml Lemon juice
6dash Tabasco 

3dash Worcestershire Sauce


Celery stalk

Lime wedge


Highball glass


Pour the pepper and celery salt onto a small plate.

Rub the juicy side of a lime wedge along the lip of a pint glass, then rim the glass with the salt and pepper mixture, and fill the glass with ice.

Add the gin, tomato juice, lemon juice, Tabasco and Worcestershire sauce into a shaker with ice, and shake until well-chilled. 
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