A Caesar, sometimes referred to as a Bloody Caesar after the similar Bloody Mary, is a cocktail popular mainly in Canada. It typically contains vodka, clamato (a blend of tomato juice and clam broth), Worcestershire sauce, Tabasco sauce, and is served on the rocks in a large, celery salt-rimmed glass, and typically garnished with a stalk of celery and wedge of lime.

However, it is not well known in the U.S., and many Canadians living abroad prize a bartender who can mix a good Caesar.

History

---

The cocktail was invented by bartender Walter Chell at the Owl's Nest Bar in the Westin Hotel in Calgary, Alberta, Canada in 1969, to accompany the opening of a new restaurant, "Marco's". In its original form, it contained tomato juice and mashed clams; Clamato had only just been released (coincidentally) by the American Mott's company that very year, and was not yet widely known or available.

Starting in 2002, Mott's began marketing pre-mixed Caesars in twelve-ounce bottles.

Variations can include substitute or add ingredients, like salt and pepper, cayenne pepper, horseradish, or lemon juice, a garnish of spicy pickled green bean or asparagus. Occasionally a shrimp is used as a garnish.

Residents of Sault Ste. Marie, Ontario are known to garnish this drink with seasoning salt (rather than celery salt) and a dill pickle wedge.

External links

---

• Bloody Caesar Recipe
• A Cincinnati Post article on clamato juice
• Clamato fact sheet
• Video demonstrating how to make a Bloody Caesar

Cocktails with vodka | Canadian cuisine | 1969 introductions