Red Snapper
2 ounces gin
4 ounces tomato juice
1/2 ounce lemon juice
1 pinch salt
1 pinch black pepper
2 dashes worcestershire sauce
2 dashes Tabasco sauce
Garnish: Celery stalk and a lemon wedge
Shake with ice, then strain into an ice filled highball glass.
Source: Fernand Petiot (1934)

If you dig into the often confusing history of the Bloody Mary, you will encounter references to it first being served in 1934 at the St. Regis hotel in New York by Fernand Petiot who brought the recipe with him from Paris (where some accounts claim he invented it). Since the name “Bloody Mary” was deemed to be a little to vulgar for the establishment, it was re-christened the “Red Snapper”, it is also said that since vodka wasn’t yet easily available here in the US, gin was used instead. Eventually the original name was returned to the drink, but the Red Snapper continued to be made with gin instead of vodka.