Bloody Caesar recipe
The Bloody Caesar cocktail was invented in 1969 by Walter Chell, a bartender, to commemorate the opening of Marco’s Italian restaurant in Calgary, Alberta. It rapidly became Canada’s favorite cocktail.
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Ingredients for bloody Caesar
• 1 fl oz. (30 ml) vodka
• 5 fl oz. (150 ml) clamato juice
• 1 dash Worcestershire sauce
• 1 dash Tabasco® sauce
• pinch salt and pepper
• celery salt
• 1 celery stick
• 1 lime wedge
MAKES 1 DRINK
Preparation for bloody Caesar
1. Rim a tall glass with celery salt and fill with ice. Pour the vodka, clamato juice, Worcestershire sauce, Tabasco® sauce, and salt and pepper over the ice. Garnish with the celery stick and lime wedge.
Alternatively you could make a Bloody Mary, simply by replacing clamato juice with tomato juice and follow
the recipe above.
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