The Story Behind The Bloody Caesar
The Bloody Caesar was created in 1969 by bartender Walter Chell to represent Canada’s Calgary Inn in a cocktail contest. Though skeptics claim that Chell drew most of his inspiration from the previously existing Clam Digger and Smirnoff Smiler recipes, he was the one to create the Caesarean empire in Canada. In 2009, the Bloody Caesar was declared the national drink of Canada and remains one of the nation’s most popular cocktails today.
The Bloody Caesar is a riff on the Bloody Mary, but with a briny twist. It calls for Clamato juice (a mixture of tomato juice and clam broth) instead of regular tomato juice, which adds an extra layer of umami flavor to the savory concoction. Just combine vodka, Clamato juice, Worcestershire sauce, hot sauce, horseradish, and black pepper in a celery salt-rimmed Highball glass, and top it with a celery stalk and lemon wedge. The result might have you renouncing your U.S. citizenship and moving north of the border. Pretty good, eh?
- 2 ounces vodka
- 4 ounces Clamato juice
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce
- 1 teaspoon horseradish
- 1 dash black pepper
- Garnish: celery salt rim, celery stalk, lemon wedge
- Rim a Highball glass with celery salt.
- Add vodka, Clamato juice, Worcestershire sauce, hot sauce, horseradish, and black pepper and stir to combine.
- Fill the glass with ice, then garnish with celery stalk and lemon wedge, squeezing it if you wish.