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Venner Bar's Red Snapper

Fly in the face of the January detox crowd with this gin-based take on a Bloody Mary from our favourite Venner Bar in Bridport. Red Snapper 50ml horseradish infused Sipsmith VJOP* Grind of salt and lots of black pepper Slug of Dorsetshire sauce Squeeze of lemon, cucumber and celery juice Habanero Tabasco Dash of port Dash of angostura bitters Dash of mushroom ketchup Garnish with lemon, celery sticks and a hangover. *To make the horseradish gin simply thinly slice an inch of fresh horseradish and add to a bottle of Sipsmith for 6 hours and then strain.

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