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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
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