There are not too many cocktails out there that are under 50 years old, but The Bloody Caesar enjoys a cult status, especially in its country of origin, which happens to be Canada. The cocktail was invented in 1969 by Walter Chell, who was given the job of creating a signature cocktail for an Italian restaurant.
He knew that the mixture of claim juice and tomato sauce would help associate patrons with Italy, as both tomatoes and clams are prominent in that particular cuisine, and even worked on perfecting the recipe for months before debuting the cocktail, when it proceeded to spread like wildfire. There are cocktails that skyrocket In popularity, but the Caesar seemed to be an anomaly, managing to become Calgary’s most popular drink only within five years of its creation! In fact, there is even a Caesar Day in Calgary, which is certainly a remarkable accomplishment for any cocktail.
- 1 to 1.5 ounces of vodka
- Worcestershire sauce (several dashes based on preference)
- Celery salt
- Fresh ground pepper
- 1 celery stalk
- Hot sauce (several dashes, often half the amount of the Worcestershire sauce)
- 6 ounces of Clamato juice
- 1 teaspoon of lemon or lime juice
- Rim the highball glass with lemon (or lime) juice and salt. Afterwards, add as much ice as you are comfortable with.
- Pour the vodka and Clamato juice over the ice.
- Add the Worcestershire sauce, pepper sauce, and hot sauce at your discretion/liking.
- Stir well.
- Garnish with a celery stick, or even a pickle, if you prefer.
- Highball glass
The Bloody Caesar is certainly a hearty drink, and the kind that you may not want to have on a full stomach. It certainly is associated with more than simply Italian cuisine these days, as over 350 million Caesars are consumed every year in Canada alone! This is quite a ridiculous statistic when you realize that the total population of Canada is around 30 million. Enjoy a refreshing Bloody Caesar responsibly today!