Bloody Caesar
Quartz Vodka Moderate Classic, Gourmet
To mark the inauguration of an Italian restaurant in Calgary in 1969, bartender Walter Chell gave birth to Bloody Caesar. Inspired by the Bloody Mary and the Vongole sauce on the menu, he crushes clams and tries for weeks to find the perfect balance with tomato juice. Today, the Bloody Caesar remains Canada’s best-selling cocktail.
Ingredients
- 45 ml (1 1/2 oz) Quartz vodka
- 2 dashes hot sauce (Sriracha type)
- 2 ml (1/2 tsp.) Worcestershire sauce
- 8 ml (1/4 oz.) lemon juice
- 180 ml (6 oz.) Clamato juice
- 30 ml (2 tbsp.) steak spice blend
- 7 ml (1/2 tbsp.) dried parsley
- Lemon wedge
- Baby dill pickle
- Slice of saucisson or dry mini saucisson
- Cheese curds or cubes
- Ice cubes
