Red Snapper


35ml Poltergeist

15ml lemon juice

10ml Sherry or Port

90ml pressed tomato juice

5ml Dashi

Tsp Togarashi powder

10ml Siracha

5ml Pickle brine

Dash Worcestershire sauce

Salt & pepper

Garnish with celery stick, dehydrated lemon & caper berry, togarashi powder rim.

Don’t get confused with the fish – Red Snapper is a Bloody Mary with a twist; it is made with gin. And what better gin to embody this superb cocktail than Poltergeist. It’s red and it’s spicy.

The Method

  1. Chill down a rocks glass with ice.
  2. In a mixing jug/shaker tin add poltergeist, Campari vermouth and bitters.
  3. Fill your mixing vessel with ice and stir down for 30 seconds to a minute.
  4. Discard ice and melted water from rocks glass and strain contents of mixer into the glass.
  5. Fill glass with ice and squeeze a slice of orange peel over glass to release oils/aroma.
  6. Garnish with dehydrated (or fresh) orange and a sprig of lavender (or rosemary)