Bloody Caesar

During my brunch class we mixed up a bunch of variations of that indispensable brunch drink, the Bloody Mary. When I started describing the main ingredient of this one I got some seriously skeptical looks from the crowd. “It’s tomato juice, but with clam juice added! It’s a Canadian thing, it’s got to be good…” But the people of my native land really do know what they’re doing, as the Bloody Caesar easily beat out all the other variations to claim the favorite Bloody of the day!

Like all Bloody Mary recipes, this is just a starting point. Feel free to jazz it up with some lemon juice, horseradish or black pepper, and garnish as extravagantly as you want!

Bloody Caesar
1 1/2 oz vodka
4 oz Clamato juice
2 dashes Worcestershire sauce
2 dashes Tabasco
Prep: rim Collins glass with celery salt
Garnish: celery stalk or as desired

Combine ingredients in shaker with ice. Roll to mix (turn shaker gently end to end several times, thoroughly mixing without incorporating air). Strain into ice-filled highball glass. Garnish.