adapted from The New Cocktail Hour by André Darlington and Tenaya Darlington, Running Press, a member of the Perseus Books Group

Makes 1 cocktail

Freshly squeezed tomato juice is the backbone for this stunning, garden-fresh version of a Bloody Mary. It’s the exact opposite of a kitchen-sink brunch drink. Use a juicer to express the tomato water or push chopped tomatoes through a sieve using the back of a large spoon. Don’t fuss about it! It’s worth it. You’ll never buy canned ’mater juice again. Amazingly, this recipe can be traced back to 1930s Paris. The Red Snapper is clarity, simplicity, and purity. Use ripe—even very ripe—tomatoes for the best results.

For the salt rim:

1 teaspoon celery salt
½ teaspoon black pepper
Dash of cayenne pepper

For the cocktail:

3 ounces (90 ml) gin (Plymouth)
6 ounces (175 ml) fresh tomato juice (about three medium ripe tomatoes)
1 ounce (30 ml) fresh lemon juice
6 drops hot sauce (Tabasco)
Dash of Worcestershire sauce
Dash of Angostura bitters
Green olive, for garnish
Lemon wheel, for garnish

Prepare a glass with a salt rim. Shake ingredients with ice, and strain into the ice-filled glass. To garnish, spear olive and lemon with a cocktail pick.

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