Black Flannel Academy

Red Snapper

Black pepper · Gin · Juniper · Lemon · Savory · Sour · Tomato · Umami
Bloody Mary cocktail
Photo: VTR - Bloody Mary - 4957134093.jpg — Edsel L · CC BY-SA 2.0. Resized for display; photo remains under its stated license. Similar cocktail shown: Bloody Mary.

Gin’s botanicals replace vodka’s quieter role in a tomato-and-seasoning highball, adding a distinct herbal layer.

DrinkBoy published specification · 1 reference serve.

Glassware

Highball

Technique

Shake

Ice

Fresh cubes

Garnish

Celery stalk and a lemon wedge

Preparation effort

Moderate

Ingredients & measurements

Ingredient mL US fl oz Source measure / qualification
gin 59.15 2 2 ounces gin
tomato juice 118.29 4 4 ounces tomato juice
lemon juice 14.79 0.5 1/2 ounce lemon juice
1 pinch salt — — 1 pinch salt
1 pinch black pepper — — 1 pinch black pepper
2 dashes worcestershire sauce — — 2 dashes worcestershire sauce
2 dashes Tabasco sauce — — 2 dashes Tabasco sauce

Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.

How to make it

Shake the liquids and seasonings with ice, then strain over fresh cubes.

Glass: Highball. Ice: Fresh cubes. Garnish: Celery stalk and a lemon wedge.

Flavor & balance

  • Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
  • Umami (Savory) (dominant): Tomato, clam or savory sauce drives the savory character; inspect the actual ingredients.
  • Spicy (Heat) (supporting): Ginger or pepper seasoning supplies heat distinct from ethanol warmth.
  • Salty / Briny (supporting): Brine or savory seasoning contributes salt; strength varies substantially by product.
  • Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.

Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.

Preparation & batching

Service complexity: moderate. Batchability: spirit components only.

  • Measure and label the chosen product specification; chill appropriate glassware.
  • Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.

Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.

Ingredient checks: Fish: many Worcestershire sauces contain anchovy; check the product. These checks are not a complete allergen declaration for every brand or garnish.

Spirit & ingredient choices

Style Role Evidence level Qualification
S050 — Classic Gin base qualified A classic juniper-led gin is the reference choice; generic “gin” does not specify every ADI production subtype.

Recipe notes & variations

For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.

Compare: Bloody Caesar, Bloody Mary, Virgin Mary.

Sources & further reading

  • Robert Hess / DrinkBoy — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.

Explore cocktail recipes

Scroll to Top