Bloody Caesar

Difford's Guide
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Serve in a

Collins glass

Garnish:

Pickled bean

How to make:

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

2 fl oz Ketel One Vodka
4 fl oz Clamato juice
1/2 fl oz Lemon juice (freshly squeezed)
7 drop Hot pepper sauce (red)
3 dash Worcestershire sauce
2 pinch Celery salt
2 grind Black pepper
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Review:

A peculiarly Canadian fishy twist on the classic Bloody Mary.

History:

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.

For more information on the history and variants of the Bloody Mary, see our Bloody Mary cocktail page.

Nutrition:

There are approximately 163 calories in one serving of Bloody Caesar.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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