Bloody caesar

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Bloody caesar

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Types of alcohol

Type of glass



    • Absolut
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  • 45 ml (1 1/2 oz.) vodka
  • 120 ml (4 oz.) Clamato juice
  • 5 ml (1 tsp.) Worcestershire sauce
  • A few drops of red Tabasco sauce
  • 1 lime wedge
  • Celery salt
  • Ice cubes
  • Salt and pepper
  • 1 sweet pickled onion
  • 1 aspargus
  • 1 carrot


  1. 1 Frost the rim of a highball glass containing a few ice cubes with the lime and celery salt.
  2. 2 Add all the ingredients, except for the vegetables.
  3. 3 Stir using a mixing spoon.
  4. 4 Season with salt and pepper to taste.
  5. 5 Garnish with the onion, the aspargus and the carrot on a cocktail pick.

Pro Tip

For a trendy cocktail, swap your highball glass for a mason jar and garnish with a vegetable skewer rather than the more traditional celery stalk.

Other tip: Use spiced Clamato juice, then leave out the Tabasco or Worcestershire. For a more intense experience, replace the Tabasco with horseradish

Did you know

To commemorate the inauguration of an Italian restaurant in 1969, Calgary bartender Walter Chell created Bloody Caesar. Chell took his inspiration from the Bloody Mary, but since clam sauce was on the menu, he spent a few weeks crushing some of these molluscs, until he managed to achieve the perfect balance with the tomato juice. More Bloody Caesars are sold in Canada than any other cocktail.

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Vodka Smirnoff Triple Distillation Canada, 750 ml SAQ Code: 00000067
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