Bloody Caesar

Name: Bloody Caesar
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) of tomato clam cocktail (Clamato-style); 1 cup (250 ml) of vodka; 3 tbsp (45 ml) of lemon juice; 1 tbsp (15 ml) of prepared horseradish; 1 tbsp (15 ml) of Worcestershire sauce; 1 tsp (5 ml) of Tabasco sauce; Large ice cube; Cracked black pepper; 4 lemon wedges; 4 pickle spears; 4 celery stalks

5 stars (3) Rate this recipe

Preparation 10 MIN
Servings 4

Invented in Calgary almost 40 years ago, the Bloody Caesar is Canada’s cocktail. Beyond the requisite dash of hot sauce and Worcestershire, I also spike my Caesar with horseradish for more zip with every sip. I skip the celery salt rim (it just gets all over my face!). For stress-free summer vibes and a super-thirsty crowd (i.e., everyone I know), I mix mine by the pitcherful. — Laura Osborne, Editor-in-Chief

Ingredients
Preparation

Ingredients

2 cups (500 ml) of tomato clam cocktail (Clamato-style)
1 cup (250 ml) of vodka
3 tbsp (45 ml) of lemon juice
1 tbsp (15 ml) of prepared horseradish
1 tbsp (15 ml) of Worcestershire sauce
1 tsp (5 ml) of Tabasco sauce
Large ice cube
Cracked black pepper
4 lemon wedges
4 pickle spears
4 celery stalks

Preparation

In a pitcher, combine the tomato clam cocktail, vodka, lemon juice, prepared horseradish, Worcestershire sauce and Tabasco sauce. When ready to serve, place a large ice cube into a lowball glass and crack black pepper overtop. Squeeze a lemon wedge and fill with the Bloody Caesar. Garnish with a pickle spear and celery stalk.

Bloody Caesar

Ingredients

Preparation

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