0 (0)


Red Snapper

Red Snapper
Robert Lachman / Los Angeles Times

There's nothing like a great Bloody Mary. Tangy and spicy, earthy and rich, refreshing yet deeply satisfying, there's a reason the drink endures as a classic. It seems simple enough -- just a blend of tomato juice, horseradish, Tabasco, Worcestershire ... Read more

Total time: 2 minutes | Serves 1
  • 1 1/2 ounces premium gin
  • 3 ounces tomato juice
  • 1/4 teaspoon prepared horseradish
  • 1 tablespoon lemon juice
  • 2 to 3 drops Tabasco
  • 1/2 teaspoon Worcestershire sauce
  • Pinch of white pepper
  • Pinch of celery salt
  • Pinch of kosher salt
  • 1 celery stick
  • 1 lime wedge

Step 1Combine the gin, tomato juice, horseradish, lemon juice, Tabasco, Worcestershire, pepper, celery salt and kosher salt in a cocktail shaker. Shake to combine thoroughly. Pour over ice into a tall glass. Garnish with the celery stick and lime wedge.

Note: From the Blvd. at the Regent Beverly Wilshire.


Strozzapreti or trenette with pesto, green beans and potatoes
Strozzapreti or trenette with pesto, green beans and...

Bar nuts with dehydrated kimchi
Bar nuts with dehydrated kimchi

Kuleto's minestrone
Kuleto's minestrone

Garbanzos rancheros
Garbanzos rancheros

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Jsix Restaurant's Metropolis
Hungry Cat Bloody Mary
Tarragon lemonade