Bloody Caesar

31 Jul

Bloody Caesar

If Canada had a national cocktail, it would be the Bloody Caesar.

It was invented in 1969 by a Calgary restaurateur with the conviction that the flavours of clam and tomato could make a great drink. Unlikely as it sounds, he was right…;-)

Less surprisingly (according to Wikipedia), “The drink’s anonymity outside Canada has continued in spite of concerted marketing efforts. Producers of clam-tomato juices have speculated that their beverages have been hampered by what they describe as the ‘clam barrier’.”

It’s probably just as well that Clamato juice is relatively hard to come by in the UK or I’d be downing these pretty regularly.

I’ve seen it a couple of times in high-end delis that carry North American foods. And I once scored a few bottles through an online Mexican grocers at a knockdown price. When I went back for more, they no longer carried it. That stubborn “clam barrier” again, no doubt…

Bloody Caesar
(makes 1)

  • celery salt
  • lemon wedge
  • 1 1/2 oz vodka
  • a dash of Worcestershire sauce
  • a dash of Tabasco sauce
  • freshly ground pepper
  • 4 oz Clamato juice
  • a stalk of celery, to garnish
  1. Run the lemon wedge around the top of a highball glass. Rim with celery salt.
  2. Add the vodka, and season with Worcestershire, Tabasco and pepper. Stir to combine.
  3. Fill the glass three-quarter’s full of ice, then add the Clamato juice.
  4. Garnish with the lemon wedge and a stalk of celery.

Bloody Caesar

6 Responses to “Bloody Caesar”

  1. Henrietta Watson July 31, 2017 at 7:11 am #

    Reblogged this on All About Writing and more.

    • Andrea July 31, 2017 at 8:37 pm #

      Thanks Henrietta 🙂

  2. Teti August 2, 2017 at 7:30 pm #

    Really need this right now 🙂

    • Andrea August 3, 2017 at 8:12 am #

      I know the feeling…:)

      • Anonymous September 19, 2017 at 4:07 pm #

        Zing Zang is the BEST bloody ceasar and bloody mary mix!! I am ready to zing zang now!

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