The Bloody Caesar Is a Funkier Version of the Bloody Mary
Instead of tomato juice, this recipe calls for Clamato—a tomato juice concentrate that includes clam juice.
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. If you've ever had a Michelada with Clamato, the funky flavors may be familiar to you: salty, sour, and fishy. Down this alongside your favorite breakfast spread.
- 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
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.
Contributed by Supercall