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Bloody Caesar

Aperitivo/aperitif · Breakfast/brunch · Savoury (e.g. Bloody Mary)

3.9 23 ratings

Ingredients

2 oz Vodka
4 oz Clamato juice
1/2 oz Lemon juice
7 drop Red hot pepper sauce
3 dash Worcestershire sauce
2 pinch Celery salt
2 grind Black pepper

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of pickled bean.

Method

  1. 3 ROLL (rather than shake) all ingredients in a shaker with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 Garnish with pickled bean.

History

A peculiar Canadian fishy twist on the classic Bloody Mary.

Canada's national drink, the Bloody Caesar, is available in virtually every bar in the country. Its Canadian origin might seem incongruous with a name evoking Rome's most famous emperor, but the inspiration for this cocktail is decidedly Italian. In 1969, Walter Chell was tasked with creating a signature drink for the grand opening of Marco's Italian restaurant at the Calgary Inn. Inspired by the flavors of Spaghetti Vongole, he christened his new creation after the Roman emperor. While the traditional garnish for what Canadians simply refer to as a Caesar involves moistening the rim with lemon juice and dipping the glass in celery salt, the cocktail readily accommodates a variety of embellishments. More classic garnishes include celery and a lime wedge. However, as the Caesar's popularity has surged, establishments have sought to differentiate their versions with unique garnishes, ranging from olives and peppers to pickled asparagus and shrimp, with some presentations resembling appetizers more than drinks. For this version, a green bean provides an elegant and satisfying crunch.

Created by Walter Chell