Cocktail of the Week: Red Snapper

Nothing says 'brunch' like some fabulous boozy cocktails - so why not forego the Bloody Mary this weekend and opt for its ginnier (and so obviously much better) cousin, the Red Snapper? Bold, spicy and savoury, this Four Pillars favourite can be made using Tabasco or homemade chilli sauce from the recipe below. 

Red Snapper

45ml Four Pillars Rare Dry Gin
60ml Tomato juice
20ml Lemon juice
Tabasco or chilli sauce, to taste
15ml Worcestershire sauce
Salt and pepper

Method:
Combine all ingredients in a large glass. Add ice and stir to chill. Garnish with a celery stalk, lemon wedge, salt and fresh cracked pepper. 

For the Chilli Sauce:
The Red Snapper isn’t a classic hangover cure without a chilli kick. This stuff is liquid gold – but if you don’t like it too spicy, take out the chilli seeds. 

10 Long red chillies
600ml Rice vinegar
200ml Sugar syrup
60ml Salt flakes

Method:
Chuck everything into a blender and give it a whizz until you’re left with a liquid.

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