Bombay Sapphire East Gin
The black peppercorn and lemongrass make this eastern gin a nice sweet and spicy treat without the astringency of regular Bombay Sapphire.
Objective rating: 
Gins best for a Snapper
3 parts gin, 6 parts tomato juice, 1 part lemon juice, 2 to 3 dashes of Worcestershire Sauce, Tabasco, celery salt, pepper. You can also add modest amounts of: piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, or cayenne pepper.
Sounds like a gin version of a Bloody Mary, right? Well it is! Think about this… why would you add a flavorless spirit to a cocktail when there’s perfectly good gin made with all of the pepper, citrus, spice and other botanicals that the cocktail is calling out for?
The Snapper, sometimes referred to as the Red Snapper actually pre-dates the Bloody Mary. Fernand Petiot claimed to have invented it in 1921. He was working at the New Yorker Bar in Paris at the time, which later became Harry’s New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates. Harry’s Bar also claims to have created numerous other classic cocktails, including the French 75, White Lady and the Side Car.