Part Bloody Mary, part G&T, our Red Snapper is going to become your go-to drink for brunches, lunches and beyond. Sweet, tangy and savoury with a serious chilli kick, it makes a cracking aperitif and a deliciously refreshing, recalibrating drink for the day after the night before. All you need is the best gin, the best tonic, our secret recipe and a shady spot in the garden to sit back and put your feet up.
Ingredients (Serves 2):
Celery salt or chilli salt, to serve
1 lemon, cut into wedges
120ml Four Pillars Rare Dry Gin
125ml tomato juice
20ml lemon juice
6 dashes Tabasco sauce
10ml Worcestershire sauce
Ice cubes, to serve
Fever Tree Indian Tonic Water, to serve
Long red chilli, to garnish
1. Place salt on a plate. Run 1 lemon wedge around the rim of 2 Collins or highball glasses and dip in the salt to coat.
2. Fill a cocktail shaker or jug with ice. Add the gin, tomato juice, lemon juice, Tabasco and Worcestershire sauce. Shake or stir until well combined and chilled.
3. Fill the prepared serving glasses with ice. Strain the cocktail into the glasses. Top with tonic and garnish with remaining lemon wedges and chilli.
A French-inspired, Aussie-crafted aperitif in a stylish bottle, Rhubi Mistelle Rhubarb Liqueur will make a bright addition to your festive drink collection. What is mistelle? Usually made in France using apples, pears or grapes, mistelle is an aperitif created from fermented fruit juice and a spirit distilled from the same fruit. This one is made in Victoria from Aussie-grown rhubarb using a process that brings together fermented rhubarb juice, juniper spirit and botanicals including gentian, grapefruit and mandarin skins. It’s also lower in alcohol with 18% ABV. It’s as innovative as you’d expect from co-founders and cocktail experts Evan Stroeve and Tim Philips-Johansson, who dreamed up the drink when they worked together at the world-famous Bulletin Place bar in Sydney.
Want to keep your rhubarb cocktail even more simple? Try adding a splash of Rhubi to a glass of sparkling wine or prosecco, or add premium soda water and a citrus wedge and enjoy the party.
It would be easy to dismiss a Red Snapper as a simple twist on a Bloody Mary but that’s where you’d be wrong! This cocktail has a character and complexity all of its own. Like a Bloody Mary, the Red Snapper is made with tomato juice, Tabasco and Worcestershire sauce, but it’s with the alcohol that things get interesting. In a Bloody Mary the vodka sits back and lets the spicy, fruity flavours take centrestage. That’s what makes it such a great – and easy drinking – brunch cocktail. A Red Snapper, on the other hand, replaces the vodka with gin. All of a sudden the cocktail has become an any-occasion drink that packs a satisfying punch. The complex botanical notes and citrus flavours found in gin are the perfect complement to the traditional spice and savoury tomato flavours in this drink.
If the Red Snapper is an elevation of the classic Bloody Mary, then the Red Snapper G&T is a game changer. The addition of tonic lightens the cocktail and cuts through the density of the tomato juice, making it very easy to drink. Fever Tree Indian Tonic is made with a handful of different botanicals and the oils of bitter oranges. It adds a clean and refreshing taste to the Red Snapper. But it’s the quality gin that takes centrestage here, so make sure it’s a show-stopper. In the Four Pillars Rare Dry Gin, Australian oranges blend with spicier botanicals like cardamom for a flavour intensity … and remember, gin with intensity is the whole point of this cocktail.
Looking for more twists on your favourite cocktails? The Old Cuban is an edgier take on a mojito, using dark rum instead of white rum to add interesting vanilla and caramel notes. As far as twists on classics go, this one’s a hoot – our Watermelon Tequila-politan is part Cosmo, part Margarita, and 100% delicious and summery. Spritz more your style? The addition of rhubarb liqueur in this Rhubarb Spritz takes the humble sparkling wine cocktail from simple to special.
Products featured are available from 15/11/23 to 26/12/23, while stocks last. Some products or varieties featured may not be available in all stores.