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Bloody Ceasar
| Ingredients [ oz | cl ] | [ My Bar ] |
|---|---|
| 2 oz Vodka | [ Add ] |
| 5 oz Clamato | [ Add ] |
| 1⁄2 oz Lemon Juice | [ Add ] |
| 2 dashes Tabasco | [ Add ] |
| 2 dashes Worcestershire Sauce | [ Add ] |
| 1 pinch Black Pepper | [ Add ] |
| 1 pinch Celery Salt | [ Add ] |
Glass: Highball
Recipe:
- Add Celery Salt to the wet rim of an highball glass. Swipe a lemon wedge on the rim to prep the glass.
- Pour the Clamato juice and the lemon juice in the glass filled with ice.
- Add the vodka and spices
- Stir
- Serve with a stirrer (a celery stick is a classic)
Volume: 7.7 oz
Alcohol units: 2.4 standard drinks
Alcohol by volume (ABV): 10%
Popularity
Times viewed: 98506
Average Score: 9.1 (7 votes)
| My Score |
|---|
History
According to Wikipedia, it was invented in Calgary, Alberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink, but remains virtually unknown outside Canada.
Related Cocktails
- Bloody Mary
The famous restorative tomato juice cocktail
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Comments
Post a comment about this drink:
This drink was created in Alberta, the Bloody Mary's actual origin is open for debate. Several people claim that they created the drink. It's a fairly simple recipe. It wouldn't surprise me that many people came up with the idea about the same time. Not everyone likes sweet drinks. This savory blend probably ended up being invented at someone's home by mixing together whatever was available to get intoxicated with.
Comment by RachaelRaines on 2012-11-04 11:58:20
Add an egg yolk and you have brunch.
Comment by RachaelRaines on 2012-11-04 11:53:27
Shame on me since I'm Canadian. Looks like the drink was created in Alberta! Let me insert a few words from wikipedia...
Comment by David on 2011-11-20 17:33:12
Tony Bennett? Ceasar's Palace? You Americans kill me. Good research job. Try digging a little deeper, eh.
Comment by teeder on 2011-11-20 16:32:39
Added by David on 2008-12-07 18:51:14
Last updated on 2011-11-20 17:28:27
Status: Approved