Filed Under: Beverage, Under 20 Mins, Vegetables

Bloody Caesar cocktail

It was back in 1969 when Walter Chell, a bartender at the Owl's Nest Bar in Calgary, first mixed this tantalizing concoction for his patrons. It's just as delicious today!

April 8th, 2012

Recipe courtesy of By J.C. Carroll

When this uniquely Canadian cocktail was first mixed, the ingredients were tomato juice with mashed clams and spices. Today, the Bloody Caesar is a little more complex, blending clam-flavoured tomato juice with vodka, a touch of hot sauce, and an all-important dash of Lea & Perrins Worcestershire sauce—another Canadian fave hearkening to our British roots. The Bloody Caesar continues to be favourite across the country, no matter the season (or, indeed, time of day). Try this simple drink recipe at your next party.
Prep Time
2 minutes
  • 1/2 Cups ice cubes
  • 4 ounces clam-flavoured tomato juice
  • 2 dashes lea & perrins worcestershire sauce (or more to taste)
  • 1 1/2 ounces vodka (optional, especially for the 'designated driver')
  • hot sauce to taste
  • salt and pepper to taste
  • celery salt
  • celery stalk
  • lime wedge
  1. Rim a highball glass with lime (or lemon), celery salt, and salt.

  2. Add juice and vodka to a glass with ice.

  3. Season with Lea & Perrins Worcestershire Sauce, pepper and your preferred hot sauce.

  4. Stir, then garnish with a celery stick and lime wedge.

Bloody Caesar cocktail

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