Virtually unknown outside of Canada, the Bloody Caesar is the nation’s pick for the most popular cocktail. With over 350 million Caesar’s consumed every year, it deserves some attention! Invented in Calgary, Alberta by Walter Chell, the cocktail came to fruition after Chell was tasked to create a signature drink for a new Italian restaurant. Some say that credit for the name could also go to one of Chell’s patrons who declared “Walter, that’s a damn good bloody Caesar”.
Ask for a Bloody Caesar outside of Canada, and you’re likely to get a version of a Bloody Mary. It won’t come close.
An authentic Caesar spills from a celery salt-rimmed glass, with a blend of tomato juice and clam broth (Mott’s Clamato), vodka, spices, Worcestershire sauce and garnishes. Garnishes vary, as do the ingredients, but once concocted – the drink should promise some bite and end with a smooth satisfying finish.
Put your own twist on it, but keep the authenticity, keep it Canadian! Here’s Hockley’s twist on the…
Babbo’s Bloody Caesar
- 2 oz.bacon-infused vodka
- 1 oz. grated organic horseradish
- Dash Worcestershire sauce
- Dash Tobasco sauce
- Pinch Salt and Pepper
- Mott’s Clamato juice
Garnish a chilled, spiced rim (celery salt, spices cayenne pepper) highball glass with olives, dill pickle, pickled green bean, organic bacon slice and a lime wedge. Enjoy responsibly.