Bloody Caesar

Bloody Caesar image

Serve in

Collins...
2 fl oz Ketel One Vodka
4 fl oz Mott's Clamato juice
½ fl oz Freshly squeezed lemon juice
7 drop Hot pepper sauce
3 dash Worcestershire sauce
2 pinch Celery salt
2 grind Black pepper
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How to make:

ROLL 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.

Buy ingredients

Buy direct from The Whisky Exchange

£24.25
Makes this drink 11.67 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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