THE SEADOG RED SNAPPER
with Seadog Navy Gin, Harissa Chilli Paste, Worcestershire Sauce, Basil, Samphire & Olive Oil
Serves 1
To shake your SeaDog Red Snapper:
50 ml SEADOG NAVY GIN
100 ml TOMATO JUICE
15 ml LEMON JUICE
10 ml SIMPLE SYRUP (1:1)
1 tsp HARISSA CHILLI PASTE
4 dashes WORCESTERSHIRE SAUCE
bar spoon OLIVE OIL
small pinch CORNISH SEA SALT
CRACKED BLACK PEPPER {few turns}
BASIL LEAVES {for garnish}
SAMPHIRE {for garnish}
cubed ICE
Add all your wet ingredients (with the addition of the salt) to an iced shaker. Shake hard for 20 seconds (we like our quite punchy).
Strain into a high ball filled with ice. Garnish with a few twists of black pepper, some basil leaves
and samphire.
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