It's springtime, at last. People are smiling, showing a little more skin, and your favorite brunch spot has opened its outdoor seating area. But don't reflexively reach for that Bloody Mary. It's a new year. It deserves a new cocktail.
Meet the Snapper. Your weekend mornings will never be the same.
It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour, Gizmodo's weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Breakfast is the most important drink of the day.
The first thing you need to know about the Snapper is that it's not just one drink; it can be twisted to your taste a dozen times over. That's part of what makes it so appealing. That, and the deliciousness.
The Snapper originated as the Red Snapper, in a Parisian bar called The New Yorker in the 1920s. It's actually almost certainly the predecessor of Bloody Mary; it has all the same ingredients, except with gin instead of vodka. That makes a bigger difference than you might think.
For starters, as our good friend Sother Teague is fond of saying, "Vodka adds only two things to a drink: volume and proof (i.e. alcohol)." In other words, it doesn't add any flavor, because it has none, but because it adds volume you're actually diluting the flavors of the other ingredients a great deal. This is lame. A good gin, on the other hand, has flavors that complement the spiciness of the other ingredients that make up a good wake-up cocktail.
If the breakfast joint you're at has a full bar, simply ask them to substitue a dry gin such as Beefeater for the vodka in your Bloody Mary. Presto, it's a Red Snapper, and we think you'll find it to be a much tastier affair. However, if you've got some company coming over for some morning shenanigans, we have two Snapper recipes for you that are jaw-droppingly good. They both came to us by way of Sebastian Hamilton-Mudge, the Global Brand Ambassador for Beefeater & Plymouth Gins, and a man who really knows his way around a drink. He made us the following when we were checking out the Beefeater Distillery in London, and they were so good we forced him to scrawl the recipes on a piece of paper right then and there.