Bloody Mary with Gin: The Red Snapper Recipe

Can you make a Bloody Mary with gin? Yes. Should you? Also yes.

A Bloody Mary with gin is called a Red Snapper. It predates the vodka version by decades, and there's a solid argument that the botanicals in gin actually complement tomato juice better than neutral vodka does.

The classic Bloody Mary uses vodka because vodka is everywhere and offends no one. But gin brings something vodka can't: flavor. Juniper, citrus peel, coriander, and other botanicals layer into the tomato and spice instead of just disappearing into it.

This guide covers why gin works in a Bloody Mary, how to make a proper Red Snapper, which gins work best, and the history behind this underrated variation.

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What Is a Red Snapper?

A Red Snapper is a Bloody Mary made with gin instead of vodka. Same tomato juice, same spices, same garnishes. The only difference is the base spirit.

The name comes from the St. Regis Hotel in New York, where bartender Fernand Petiot brought his tomato-and-spirit drink from Harry's Bar in Paris in the 1930s. The hotel's owners thought "Bloody Mary" was too crude for their clientele, so they renamed it the Red Snapper.

The irony: Petiot's original version at the St. Regis used gin because vodka was hard to find in America at the time. The vodka Bloody Mary we think of as "classic" came later.

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Why Gin Works in a Bloody Mary

Vodka's job in a cocktail is to add alcohol without adding flavor. That's useful in some drinks. In a Bloody Mary, it means the spirit contributes nothing except volume and proof.

Gin takes a different approach. The botanicals infused during distillation actually interact with the other Bloody Mary ingredients:

Juniper and tomato. Juniper's pine-like quality creates contrast with the sweetness of tomato juice. It adds an edge that cuts through the richness.

Citrus peel and acid. Most gins include lemon or orange peel in their botanical blend. These citrus notes amplify the lemon juice you're already adding to the drink.

Coriander and spice. Coriander is the second-most-common gin botanical after juniper. Its warm, slightly peppery character harmonizes with Worcestershire sauce and hot sauce.

Herbal notes and celery. Gins often include herbs like angelica root, orris, or cardamom. These play well with celery salt and the vegetal quality of tomato.

The result is a Bloody Mary with more depth. The gin doesn't disappear. It participates.

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Red Snapper Recipe (Classic)

This is the standard recipe. Adjust spice levels to your preference.

Ingredients:

• 1.5 oz gin (London Dry style recommended)
• 4 oz tomato juice
• 0.5 oz fresh lemon juice
• 2 dashes Worcestershire sauce
• 2 dashes hot sauce
• Pinch of celery salt
• Pinch of black pepper
• Celery stalk and lemon wedge for garnish

Instructions:

Rim a highball glass with celery salt if desired.

Fill the glass with ice.

Add gin, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper.

Stir gently to combine.

Garnish with a celery stalk and lemon wedge.

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Red Snapper with Stu's Concentrate

Skip the individual seasonings and let Stu's Bloody Mary Concentrate handle the spice blend. The concentrate format already contains Worcestershire, horseradish, citrus, and spices in the right ratios.

Ingredients:

• 1.5 oz gin
• 1 oz Stu's Bloody Mary Concentrate (Classic, Smoked Jalapeño, or Jamaican Jerk)
• 4 oz tomato juice
• Celery salt for rimming
• Celery stalk and lemon wedge for garnish

Instructions:

Rim a highball glass with celery salt.

Fill with ice.

Add gin, Stu's concentrate, and tomato juice.

Stir to combine.

Garnish and serve.

The Smoked Jalapeño concentrate pairs especially well with gin. The smoke and heat play off the juniper in interesting ways.

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Best Gins for a Red Snapper

Not all gins work equally well in a Bloody Mary. You want something with enough botanical character to stand up to tomato and spice, but not so aggressive that it overwhelms.

London Dry Gins (Best All-Around)

London Dry gins are juniper-forward with clean, balanced botanicals. They integrate into a Bloody Mary without dominating.

Good options: Beefeater, Tanqueray, Bombay Sapphire, Ford's

Citrus-Forward Gins

Gins that emphasize lemon, grapefruit, or orange peel brighten the drink and complement the tomato's acidity.

Good options: Malfy Limone, Roku, Drumshanbo Gunpowder

Gins to Avoid

Very floral gins (like Hendrick's) or heavily botanical "New Western" styles can clash with the savory profile of a Bloody Mary. They're not bad gins. They're just better in other drinks.

If you want to explore how different vodkas compare, see our best vodka for Bloody Mary guide. The principles of spirit selection overlap.

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The History of the Red Snapper

The Red Snapper's origin ties directly to the Bloody Mary's origin, because they were the same drink.

Fernand "Pete" Petiot was a bartender at Harry's New York Bar in Paris during the 1920s. He's credited with combining tomato juice and vodka into what a customer supposedly named the "Bloody Mary."

When Petiot moved to the St. Regis Hotel in New York in 1934, he brought the drink with him. Two problems arose:

First, vodka was scarce in America. Prohibition had just ended, and Russian vodka hadn't yet flooded the market. Gin was easier to source.

Second, the Astor family (who owned the St. Regis) considered "Bloody Mary" too vulgar for their upscale clientele. They insisted on a new name.

The drink became the Red Snapper, made with gin.

As vodka became more available in the 1950s and 1960s, the vodka version gained popularity and reclaimed the "Bloody Mary" name. The gin version kept the "Red Snapper" designation.

Today, most American bartenders default to vodka when you order a Bloody Mary. If you want gin, you need to specify "Red Snapper" or "Bloody Mary with gin."

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Red Snapper Variations

Once you're comfortable with the basic recipe, you can experiment with variations:

Spicy Red Snapper. Use Stu's Smoked Jalapeño concentrate or add extra hot sauce. The gin's botanicals handle heat well.

Bloody Caesar with Gin. Substitute Clamato for tomato juice. The clam broth's brininess works beautifully with gin's herbal notes. See our Bloody Caesar recipe for the standard version.

Garden Red Snapper. Muddle cucumber and fresh dill into the glass before building the drink. The herbal notes in gin amplify the garden-fresh quality.

Pickle Back Red Snapper. Add a splash of pickle brine. The vinegar tang and dill complement gin's botanicals.

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Frequently Asked Questions

What is a Bloody Mary with gin called?

A Red Snapper. The name originated at the St. Regis Hotel in New York in the 1930s.

Does gin taste good in a Bloody Mary?

Yes. Gin's botanicals (juniper, citrus peel, coriander) complement tomato juice and Bloody Mary spices. Many people prefer it to vodka once they try it.

What's the difference between a Red Snapper and a Bloody Mary?

Only the spirit. A Bloody Mary uses vodka. A Red Snapper uses gin. Everything else, the tomato juice, spices, garnishes, stays the same.

Which came first, the Bloody Mary or the Red Snapper?

They evolved together. The original drink at the St. Regis Hotel was made with gin and called a Red Snapper. The vodka version and "Bloody Mary" name became dominant later.

Can I use any gin?

London Dry gins work best. Avoid heavily floral or unusual botanical profiles, which can clash with the savory elements.

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More Bloody Mary Variations

The Red Snapper is one of many ways to riff on the classic Bloody Mary. Here are other variations worth exploring:

• Michelada: Beer-based, Mexican style
• Bloody Caesar: Made with Clamato
• Virgin Mary: Non-alcoholic
• Red Beer: Simplified beer and tomato

For a deep dive into spirit options, see our Bloody Mary ingredients guide.