It’s been a Canadian favourite since the 70’s

when it was first created by Walter Chell, a restaurant manager in Calgary, Alberta. It’s sweet, savoury, salty, sour, bitter and it’s all in one glass. Nearly 50 years ago, Chell set out to replicate a liquid version of the Italian dish spaghetti alle vongole in rosso (aka spaghetti with clams and tomato) as a drink. It resulted in the Bloody Caesar. Coincidently enough, the Duffy-Mott Company also created Mott’s Clamato juice the same year and it took off, obviously because it was much easier than sourcing clam nectar. Clamato juice is the single ingredient that makes a Caesar a Caesar.

Vodka suggestion:
Absolut
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The Original
Caesar

Rim a tall glass with citrus & celery salt. Fill the glass to the top with ice. Add ingredients in order of the list. Stir well to mix & garnish.

Glass: Highball
Rim: Celery salt
Garnish: Celery stalk & lime wedge 1 oz vodka
2 dashes of hot sauce
4 dashes of Worcestershire sauce Freshly cracked salt & pepper to taste 4 oz Clamato juice

Whiskey suggestion:
Johnnie Walker Black
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Steak Spice Caesar

Rim a highball glass with citrus and steak spice. Fill the glass to the top with ice. Add ingredients in order of the list. Stir well to mix & garnish.

Glass: Highball
Rim: Montreal steak spice
Garnish: Maple bacon on a skewer. 1 oz whiskey
1 tsp maple-flavoured BBQ sauce
3 dashes of Worcestershire sauce
2 dashes hot sauce
Freshly ground salt & pepper to taste
4 oz Clamato juice

Gin suggestion:
Bombay Sapphire London Dry
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Fruity Caesar

In a mixing glass, muddle ingredients except the gin and Clamato juice. Add the gin & Clamato juice, stir well. Rim a highball glass and fill with ice. Strain the mixture into the highball glass and garnish.

Glass: Highball
Rim: Celery salt
Garnish: Blackberries on a skewer 2 lemon wedges
2 dashes hot sauce
2 dashes Worcestershire sauce
Freshly cracked pepper to taste
1 oz gin
4 oz Clamato juice