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Bloody Caesar

Delicious Spicy Bloody Caesar Cocktail With Vodka Tomato Juice,

The ideal cocktail for people who want something with lots of flavor and a savory kick is a Bloody Caesar. Even though I’ve created a ton of cocktails in my time as a bartender, my menu always includes the Bloody Caesar. Its distinct flavor is enhanced by vodka and expertly seasoned, fusing the richness of tomato juice with the spicy tang of clamato juice. This beverage is a favorite because it satisfies the palate and awakens the senses with each sip.

Tasting Notes

Tastes harmonize harmoniously in the Bloody Caesar. The flavor profile begins with the crisp, clean taste of vodka and is complemented by the rich, savory flavor of clamato juice, which is tomato juice with a hint of clam. Dashes of hot sauce and Worcestershire sauce brighten the drink and provide umami and spice. A splash of fresh lime juice balances the cocktail with its tart acidity. Every taste provides a complex sensory experience that is truly unforgettable.

Glassware and Equipment

A few simple tools are required to create the ideal Bloody Caesar.

  • A glass for gently mixing the ingredients together.
  • An extended utensil or whisk for blending.
  • If you would rather not have any ice in your drink, use a strainer.
  • A measuring jigger to guarantee the correct ratios.

Serve it in a tall enough highball glass to hold the beverage and its garnishes, which are usually rimmed with celery salt to add even more taste.

Ingredients 

  • 4 Oz. Clamato
  • 2 Oz. Vodka
  • 2 Dashes Worcestershire Sauce
  • 2 Dashes Tabasco
  • Lime Juice
  • Horseradish to Taste
  • Celery Salt Rim
  • Celery Stalk Garnish
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Instructions

Rim a highball glass with celery salt by rubbing a lime wedge around the rim and then dipping it into a shallow dish of celery salt.

  1. Fill the glass with ice.
  2. Add vodka, Clamato juice, Worcestershire sauce, Tabasco sauce, and lime juice to the glass.
  3. Stir well.
  4. Add prepared horseradish if desired.
  5. Garnish with a celery stalk, lime wedge, and/or pickled vegetables such as olives or pickles.
  6. Serve and enjoy!
a bloody caesar cocktail

Pro Tips

  • Use premium clamato juice for optimal flavor.
  • To suit your tastes, add or subtract spicy sauce and Worcestershire sauce.
  • To keep your drink colder for longer, chill your glass beforehand.
  • Try different garnishes until you have the ideal blend.

When to Serve

The Bloody Caesar is a great option for brunch, cocktail hour, or a savory after-dinner. Because of its complex flavor profile, it goes well with most meals, but notably with seafood and brunch fare.

Which Liquor Brands to Choose

The secret to a great Bloody Caesar is to use a vodka that tastes clean and silky. Good options are brands like Ketel One, Belvedere, and Grey Goose. They provide the caliber required to balance the cocktail’s strong flavors without overpowering them.

Similar Cocktails

  • Classic Bloody Mary: The traditional vodka-based cocktail that shares many ingredients with the Bloody Caesar, including tomato juice, lemon juice, and a variety of seasonings for that iconic savory taste. 
  • Michelada: A refreshing beer cocktail that combines the savory and spicy elements with tomato juice, similar to the Bloody Caesar but with a fizzy beer base instead of vodka. This makes for a lighter, more refreshing alternative. 
  • Red Snapper: This is a gin-based variation of the Bloody Mary, which means it shares the savory and spicy profile but introduces the botanical flavors of gin. The Red Snapper could be a great choice if you’re looking to explore beyond vodka while staying within the savory cocktail realm.
  • Bloody Maria: A tequila-based twist on the Bloody Mary, offering a refreshing alternative with a bit of Mexican flair. The combination of tomato juice, tequila, lemon juice, and various seasonings brings a nice balance of savory, spicy, and tart. 
  • Sangrita: Not a cocktail in itself but often served alongside tequila as a chaser, Sangrita is a non-alcoholic drink made from tomato juice, orange juice, lime juice, and spicy seasonings. It complements tequila similarly to how the savory notes of a Bloody Caesar complement vodka.
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History

In 1969, in Calgary, Alberta, Canada, bartender Walter Chell created the Bloody Caesar. He had to come up with a distinctive drink for a brand-new Italian eatery. He combined clam and tomato juice, vodka, spicy sauce, and Worcestershire sauce, drawing inspiration from the tastes of spaghetti alle vongole, to create what would become a favorite beverage in Canada. The beverage became well-known very soon and was designated a national treasure.

Delicious Spicy Bloody Caesar Cocktail With Vodka Tomato Juice,

Bloody Caesar

Yield: 1
Prep Time: 4 minutes
Total Time: 4 minutes

Ingredients

  • 4 Oz Clamato
  • 2 Oz Vodka
  • 2 Dashes Worcestershire Sauce
  • 2 Dashes Tobasco
  • Lime Juice
  • Horseradish to Taste
  • Celery Salt Rim
  • Celery Stalk Garnish

Instructions

Rim a highball glass with celery salt by rubbing a lime wedge around the rim and then dipping it into a shallow dish of celery salt.

  1. Fill the glass with ice.
  2. Add vodka, Clamato juice, Worcestershire sauce, Tabasco sauce, and lime juice to the glass.
  3. Stir well.
  4. Add prepared horseradish if desired.
  5. Garnish with a celery stalk, lime wedge, and/or pickled vegetables such as olives or pickles.
  6. Serve and enjoy!

Did you make this recipe?

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Is it possible to prepare a Bloody Caesar without alcohol?

Yes, you can have a non-alcoholic version that’s just as flavorful by simply leaving out the vodka.

How hot should my Bloody Caesar be made?

To add even more zing, you can taste and adjust the spicy sauce by adding a pinch of ground pepper or horseradish.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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