18 OCT - 2021
Put on your sunnies and ditch the winter-boy that took you through cuffing season. It's time for a hot girl summer.
Today, I’m sharing the Red Snapper cocktail recipe as it’s the epitome of a brunch drink. Best served with eggs bene and a girl gang to cure the shame of the hilarious yet embarrassingly obstreperous scene you made the night before.
But, to be honest, at this point in time, it’s hard to say what summer will look like. We still might be at level 2.589 and so, IRL shenanigans and excessive flirting may still prove difficult for the single ladies. All I know is that being double vaxxed is the sexiest thing a person can do to prepare for these balmy nights.
So whether you’re chillin’ on your ‘outdoor’ deck with a socially distanced mate, or hosting a group brunch the Red Snapper is the spicy sour cocktail that will keep the yaps flappin’ and the party going. It’s a twist on the Bloody Mary with gin as your base and extra layers of chilli for a real kick.
Bombay Sapphire launched three cocktail kits last Friday and let me just say, the Bombay Bramble Apple and Elderflower Punch is *chef’s kisses.*
Well done, Chase Bickerton, the punk rock loving bearded booze wizard with the wolf chest tatt. You’ve made some crazy tasty stuff. My housemates exclaimed, “oh shit!” when I made the Bramble punch after the Bombay zoom event. The kits sold out in a heartbeat last year so check them out before they’re gone.
Bombay Sapphire Red Snapper Punch (serves 6)
180mL Bombay Sapphire Gin
360mL tomato juice
12 dashes of your favourite hot sauce
12 tsp horseradish
12 dashes worcestershire sauce
5g of celery salt
5g of ground black pepper
Add ice to a tall glass
Combine all liquids
Garnish with a lemon wedge, olive and cocktail onion