Red Snapper with Gin, Tomato Water, and Pickling Brine

Gin|Tomato Water|Pickling Brine

For those who know us, our love for the bloody mary is no secret. It is one of our absolute favorite cocktails to make, drink, and share with others.

When it comes to a bloody, brunch is not necessary; it’s nice, but not needed. We’ve even been known to have a bloody as a night cap. Okay, so maybe it’s not the best choice to have before going to sleep.

There is a gin divide in our house; a case of he says, she says. Truth be told, bourbon wins the cocktail game here. It’s warmth, flavor, and versatility earns it a non-negotiable spot in our liquor cabinet. Sometimes though, gin (one of us) gets its way.

The drink is 4 ingredients; the rim is a handful of spices, many of which you may already have in the spice cabinet. We designed the drink to be light and refreshing, and the rim to bring the classic bloody mary spices with each sip.

Although the cocktail comes together with ease, it requires at least 12 hours for the tomatoes to drain. So if you’re making this drink for guests, be sure to plan accordingly. Our brine of choice was Quickles Spicy-Style pickling concentrate (diluted). The recipe calls for 5 lbs of tomatoes, because we wanted to use some of the liquid for other dishes (you can use it just like vegetable stock to add flavor). It’s fine to scale back the tomato meausrement by at least half, but we encourage you to process 5 pounds and use leftovers for other dishes. We set tge drink recipe to 1 serving, but the tomato water yields at least 6 servings.

Print Recipe
Red Snapper with Gin, Tomato Water, and Pickle Brine
Course Cocktail
Prep Time 8 Minutes
Passive Time 12 Hours
Servings
Drink
Ingredients
The Drink
Tomato Water
Rim Spice
Special Equipment
Course Cocktail
Prep Time 8 Minutes
Passive Time 12 Hours
Servings
Drink
Ingredients
The Drink
Tomato Water
Rim Spice
Special Equipment
Instructions
Tomato Water
  1. Remove core from tomatoes. In a food processor, purée all tomatoes. Set aside.
  2. Line a large fine mesh sieve with cheese cloth, and hang over a deep bowl. You may omit cheese cloth, but water will be darker and may contain small pulp remnants.
  3. Taking care to not press tomatoes through sieve, pour tomatoes into sieve. Cover and place in fridge until all liquid has drained from pulp, approximately 12 hours.
  4. Store in an airtight jar in refrigerator until needed.
Rim Spice
  1. In a mortar and pestle or spice grinder, place all ingredients. Grind until fine and well mixed. Store in a sealed container for future use.
The Drink
  1. Dip the rim of a rocks glass into a saucer filled with a small amount of water. Immediately dip rim into a seperate saucer filled with spice mix, and flip upright.
  2. Fill the glass halfway with ice; add tomato water, gin, horseradish liquid, peppercorns, Worcestershire, and pickling brine. Stir well to combine and chill.
  3. If desired, serve with skewer of favorite garnishes.
Recipe Notes

*We used one large, and one small sieve.
*We used a silicon ice mold for the ice.
*To achieve a more clear ice cube, use filteres water.
*Tomato pulp may be saved for another preparation.

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