Red Snapper Cocktail

Renée **II**


We usually host a breakfast/brunch on New Year’s morning. I like to just mix up a pitcher (or two) of these the night before and set out one pitcher at a time on the buffet table along with the glasses, straws, cocktail toothpicks and an array of garnishes for each guest to take whatever appeals to them.

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10 Min
No-Cook or Other


2 cups ice
1 lemon, sliced
1 lime, sliced
1 tbsp. horseradish, grated and well drained
pinch salt
2 cups gin
2 cups tomato juice
1 cup v-8 juice
1 tbsp. worcestershire sauce
tobasco or your favorite hot sauce, to taste


celery stalks, lemon and lime wedges, pickled okra, pickled carrots, tomato wedges, spicy boiled shrimp, jalapenos, cocktail onions, green olives…use your imagination.


1In a large pitcher, muddle ice, lemon wedges, lime wedges, horseradish, and salt. Add gin, tomato juice, V-8 juice, and Worcestershire; stir to combine.
2Stir in hot sauce to taste, keeping more to the mild side and allowing your guests to spice up their own individual cocktails to suit their liking.
3Store in refrigerator until serving time. Pour over ice in tall glasses and garnish as desired. personal preference, is to have it served plain.

About this Recipe

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American