Tip

Do you want to give a special twist to your Bloody Caesar? Use Ungava gin instead of vodka!

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

Tip

Do you want to give a special twist to your Bloody Caesar? Use Ungava gin instead of vodka!

Preparation

  • In a small bowl, combine the steak spice blend and the dried parsley.
  • Wet the rim of a highball glass with lemon juice and dip rim in bowl containing the spice blend.
  • Fill the glass with ice cubes and pour in the vodka, the two sauces and the lemon juice.
  • Top up with Clamato juice and stir using a mixing spoon.
  • Garnish with pickle, saucisson and cheese on a cocktail pick.

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