Classic
Matthew Kelly / Supercall

Vodka • Savory
Bloody Caesar

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While the origins of this briny brunch drink are widely disputed, restaurant manager Walter Chell was the first to actually call the clam juice-enhanced cocktail a Bloody Caesar when he whipped one up at the Calgary Inn in 1969 to celebrate the hotel’s new Italian restaurant and bar. Canada quickly took to the cocktail, which swaps out a Bloody Mary’s tomato juice for Clamato. In fact, the Caesar is so beloved that it is considered to be the country’s unofficial official national drink and Canadians all over the world celebrate National Caesar Day every May.

The Essentials

vodka
clamato juice
worcestershire sauce
Bar Spoon
The Details

Ingredients

1.5 oz vodka
.75 oz lemon juice
clamato juice
2-3 dashes worcestershire sauce
2-3 dashes hot sauce, typically Tabasco (optional)
Celery salt, for rimming
Celery stalk, for garnish
Lemon wedge, for garnish
shrimp

Method

  • Rub the rim of the pint glass with a lemon wedge. Then, pour a small pile of celery salt onto a dish and roll the rim of the glass in the salt.
  • Add the vodka, lemon juice, worcestershire and hot sauce to the glass.
  • Fill the glass with ice and top with Clamato juice.
  • Stir well, and garnish with a celery stalk and lemon wedge.
easy
Strength:

Mix it Up

Bloody Caesar garnishes can get just as crazy as Bloody Mary garnishes. The possibilities are limited only by the mixer’s imagination and appetite. Add something simple like olives or up the fish factor with a shrimp skewer.

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