Bloody Caesar

Bloody Caesar image
Serve in
a Collins glass...
2 shot Ketel One Vodka BUY
4 shot Mott's Clamato juice
½ shot Freshly squeezed lemon juice
7 drop Hot pepper sauce
3 dash Worcestershire sauce
2 pinch Celery salt
2 grind Black pepper
  • Display recipe in:
How to make:

ROCK rather than shake all ingredients in a shaker with ice and fine strain into ice-filled glass.

Garnish:

Pickled bean

Comment:

A peculiarly Canadian fishy twist on the classic Bloody Mary.

Origin:

Created by Walter Chell in 1969 to celebrate the opening of Marco's Italian restaurant at the Calgary Inn, Canada. Walter was inspired by the flavours of Spaghetti Vongole (spaghetti with clams) and named the drink after the Roman emperor.

More about this cocktail

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