Bloody Caesar Recipe

History

History names Walter Chell as the father of Bloody Caesar. In 1969, he managed his restaurant in Calgary. How did he get the inspiration for this cocktail? It is said that he based this dish on a dish of spaghetti with tomato and clams to create this drink. Make no mistake, because this cocktail is one of the most popular in Canada.

Ingredients

• Half a lemon
• Celery salt to frost cocktail glasses
• ¼ cup lemon juice
• 2/3 cup of vodka
• 5 ¼ cup tomato and clam juice
• 8 dashes of hot sauce like Tabasco
• 12 dashes Worcestershire sauce

Preparation

You can start by mixing the clam juice and tomato juice. Keep this mixture cool. Moisten the rims of your glasses using half a lemon. Soak them in celery salt to frost them. Then fill them with ice cubes. Pour 1 oz (40 ml) of vodka and a tablespoon (15 ml) of lemon juice into one of your glasses. Add the tomato and clam juice. Add two dashes of hot sauce and three dashes of Worcestershire sauce. All that remains is to mix and start again with the other glasses.

What to take with your Bloody Caesar?

In the original Bloody Caesar recipe, vodka is used. However, you have the right to vary the pleasures and replace it with tequila or rum. Some even like to add lime or other flavors including Sriracha or pickled bean.

The Bloody Caesar is not only attractive thanks to its beautiful red color. This cocktail is also popular for its garnishes. To accompany this iconic drink, small meat skewers are served to guests. Others prefer shrimp fritters or mini burgers. In any case, the Bloody Caesar is a real all-rounder.

A creative cocktail

Prepare a personalized Bloody Caesar just by using your sense of creativity. Add a small umbrella to your glass as an example. To give the drink more flavor, add some dried flowers and even a little steak spice. You will only limit yourself to your imagination, without going overboard... Others replace the celery salt with maple sugar to remember Canada, the country where the Bloody Caesar was born...