Highballs and long drinks · Vodka
A celery salt rim, a cold glass of tomato and clam juice with a peppery kick, and a crisp stalk of celery to stir with. Brighter and a touch lighter than a Bloody Mary, with a gentle briny depth from the clam.
1 oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
5 oz
tomato and clam juice
2 dash
Worcestershire sauce
2 dash
sauce
1 tsp
celery salt for the rim
1 wedge
lime
1
celery stalk for garnish
Garnish: Celery stalk, lime wedge, celery salt rim · Ice: Ice cubes
Caesar
Savory, salty and spicy with a light briny note. Refreshing and fairly low in alcohol.
The Caesar was created in 1969 by Walter Chell, a bartender at the Calgary Inn in Alberta, for the opening of the hotel's Italian restaurant. He reportedly took inspiration from spaghetti alle vongole, the Italian pasta with clams and tomato, and mashed clams into his tomato juice to capture the same flavors.
The drink caught on quickly across Canada. Helped by bottled Clamato juice, it became a fixture of brunch tables and patios. Canadians drink it in huge numbers, and it is widely regarded as the country's national cocktail. Outside Canada it remains surprisingly little known, and it is often mistaken for a Bloody Mary, which lacks the clam juice.
A Caesar uses Clamato, a tomato juice blended with clam broth, and is usually served with a celery salt rim. A Bloody Mary uses plain tomato juice.
Walter Chell created it at the Calgary Inn in Calgary, Alberta, in 1969.
Mix tomato juice with a little clam juice or broth. Without any clam it is effectively a Bloody Mary.
The perfect sound
A savoury brunch classic with a Canadian heart.
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