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Sunday, April 09, 2006

Bloody Caesar


Bloody Caesar


A close relative to the Bloody Mary. It was created by bartender Walter Chell in 1969. Using Italian cuisine for inspiration, he came up with a mixture of hand-mashed clams, tomato juice, vodka, Worcestershire sauce, salt, and pepper; then garnished it with a celery stick and named it for the Roman Emperor - a 'Bloody Caesar'. Later, with assistance from Chell, the Mott Company went on to develop 'clamato' juice.

6 oz. Mott's Clamato Juice
1½ oz. Vodka
2 Dashes Tabasco Sauce
2 Dashes Worcestershire Sauce
Celery salt
Freshly Ground Pepper
Lime/Lemon wedge
1 Crisp Celery Stalk


Rim highball glass first with the lemon slice and then the celery salt.Fill this glass with ice. Add vodka and juice to ice, and season with pepper, Worcestershire Sauce, and Tobasco. Stir, and then garnish with a celery stick.