Bloody Caesar
The Bloody Caesar is a savoury, spicy highball made with Vodka, Clamato, Lemon Juice, Worcestershire Sauce and more. It is built and served in a highball glass, about 10% ABV before ice melts.
- Method
- Built
- Glass
- Highball glass
- Served
- Highball
- Strength
- About 10% ABV before ice melts
- Family
- Highball
- Flavour
- Savory, spicy
Ingredients
- 45mlVodka
- 120mlClamato
- 15mlLemon Juice
- 3 dashesWorcestershire Sauce
- 3 dropsTabasco
- RimCelery Salt
- PinchBlack Pepper
How to make it
- Rim a highball glass with celery salt and fill with ice.
- Add the vodka, Clamato, lemon juice, Worcestershire, Tabasco and pepper, then roll the drink between the glass and a shaker tin to mix without frothing it.
- Garnish with a celery stalk and a lime wedge.
Tip: Fill the glass right to the top with ice so the drink stays cold without watering down fast.
About the Bloody Caesar
Created in 1969 by Walter Chell at the Calgary Inn, inspired by spaghetti alle vongole. It is often called Canada's national cocktail.
Missing something?
- No Vodka? Use Citrus Vodka (Adds a lemon note)
- No Clamato? Use Tomato Juice (No briny clam note; add an extra dash of Worcestershire and celery salt)
- No Lemon Juice? Use Lemon (Squeeze fresh: 1 lemon gives about 30 ml)
- No Lemon Juice? Use Lime Juice (Sharper, different aroma)
All swaps for Vodka and Lemon Juice
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