How To Make: Bloody Caesar
- 50ml of Vodka
- A dash of more Vodka
- A dash of freshly squeezed lemon or lime
- A dash of horseradish
- A dash of tabasco
- A dash of Worcestershire Sauce
- A dash of celery salt
- A dash of sherry or port
- Top with Motts Clamato Juice
- Garnish with anything which takes your fancy.
"A Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodka, a caesar mix (a blend of tomato juice and clam broth), hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. What distinguishes it from a Bloody Mary is the inclusion of clam broth. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka.
It was invented in Calgary, Alberta in 1969 by restauranteur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink within Canada where over 350 million Caesars are consumed annually and it has inspired numerous variants. However, the drink remains virtually unknown elsewhere."
All of this is true, except for the fact that it does not mention the one-upmanship that takes over the garnish. If you want to know what I mean by this, look up in Google the search terms for "bloody caesar garnish" in the images section. Canadians certainly push the boundaries in cocktail garnishes on this bad-boy. King prawns, slices of steak or mini burgers are often featured, and in a couple of cases fully deep fried chickens have been involved.
Also, when they mention "caesar mix" or "clam broth", a ready made tomato-clam juice called Clamato is used. It's hard to come by outside of Canada or the USA, but I've found that here in the UK, Sainsbury's online shop will deliver it to your door, albeit many time pricey than North America.
It's a simple drink at heart. Pile it all into a tall large glass with a celery salted rim with lots of ice and then stack your preferred garnish on top.
The best time of day to drink this one is early in the day after a large one, or as the first one in the day on the way to a large one.