Liquid-Lunch Snapper

  • Notes
  • Ingredients
  • Method

You’ll need a high ball filled with ice for the perfect serve and lots of garnishes can be added to make you feel fancy.

Double shot (50ml) of Poetic License Sweet Bell Pepper & Naga Chilli Gin

175ml tomato juice

Henderson’s Relish (a vegan-friendly & northern-made Worchester-style sauce)

Black peppercorns

Lemon juice.


A garlic clove

Pour the SBPNC gin into a high ball filled with ice and slowly add the tomato juice to layer on top. Add flavour to your liking; we recommend a few splashes of Henderson’s relish (a vegan-friendly & northern-made Worchester-style sauce), some cracked black peppercorns and a splash of lemon juice. Garnish with tall snipped chives (we like to stuff these down the side and use them to mix-up the drink) and a smacked garlic clove (trust us, it’s delicious). Drink it down sans straw – not only is this better for the environment but you’ll get way more from the drink. Bon appetite!

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