Bloody Caesar

Rate this recipe (2 ratings)

Ingredients

Barware

Collins glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

227 calories

Bartender

Bloody Caesar image

Serve in

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.

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Ketel One Vodka
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Mott's Clamato juice
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Freshly squeezed lemon juice
7 drop Hot pepper sauce
3 dash Worcestershire sauce
2 pinch Celery salt
2 grind Black pepper

Comment:

A peculiarly Canadian fishy twist on the classic Bloody Mary.

About:

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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