Bloody Caesar
A savory Canadian highball featuring vodka and clam-tomato juice.
The Bloody Caesar (or simply Caesar) is the Canadian evolution of the Bloody Mary, distinguished by the use of Clamato (clam and tomato juice blend) instead of plain tomato juice. This substitution creates a lighter, brinier, and more savory profile that pairs exceptionally well with the vodka base. It is traditionally seasoned with Worcestershire sauce and hot sauce, but the defining feature is the celery salt rim, which is considered mandatory. It stands as Canada's national cocktail, often garnished more lavishly than its American cousin.
Ingredients
- • 2 oz vodka
- • 4 oz Clamato juice
- • 0.5 oz fresh lime juice
- • 2 dashes Worcestershire sauce
- • 2 dashes Tabasco sauce
- • Celery salt for rim
Did you know?
“Invented by Walter Chell in Calgary in 1969 to celebrate the opening of a new Italian restaurant, the drink was inspired by the flavors of Spaghetti Vongole (clams and tomato sauce).”
Bartender's Note
Clamato juice is essential; replacing it with tomato juice makes a Bloody Mary, not a Caesar.
How to make the Bloody Caesar
- 1Rim a highball glass with celery salt
- 2Fill the glass with ice
- 3Add vodka, lime juice, Worcestershire, and Tabasco
- 4Top with Clamato juice
- 5Stir well
- 6Garnish with a celery stalk and lime wedge
