Caesar (Canada’s Bloody Mary)

Americans have the Bloody Mary, Canadians have the Caesar — and we’re fiercely proud of it. Created in 1969 in Calgary by bartender Walter Chell, the Caesar swaps tomato juice for clam-infused Clamato, giving it a briny depth that makes it uniquely ours. Today, it’s Canada’s unofficial national cocktail, ordered everywhere from brunch spots to hockey bars. And while the base drink is spicy, savoury, and refreshing, the garnish has become an art form: from celery stalks and olives to outrageous towers of bacon, sliders, and even lobster tails.

Prep Time: 5 minutes

Total Time: 5 minutes

Serves: 1

Ingredients

• 1 lime wedge (for rimming glass)

• Celery salt (for rim)

• 1 ½ oz vodka

• 4 oz Clamato juice (tomato-clam juice blend)

• 2–3 dashes hot sauce (like Tabasco)

• 2–3 dashes Worcestershire sauce

• Pinch of freshly ground black pepper

• Pinch of salt (optional)

• Ice cubes

Classic Garnishes

• Celery stalk

• Green olives

• Pickled beans or asparagus

• Dill pickle spear

• Lemon or lime wedge

Over-the-Top Garnishes (modern Canadian bar style)

• Crisp bacon strip

• Cheese cubes or pepperoni sticks

• Prawns, sliders, or even lobster tail

• Mini grilled cheese or onion rings

Method

• Prepare glass: Rim a tall glass with lime juice and dip into celery salt.

• Mix cocktail: Fill glass with ice. Add vodka, Clamato, hot sauce, Worcestershire, pepper, and a pinch of salt. Stir gently to combine.

• Garnish: Start with celery, olives, or pickles — or go big with bacon, prawns, or even a full snack piled high. Serve immediately.

Variations

• Maple Caesar: Add 1 tsp pure maple syrup for a sweet-savory balance.

• Gin Caesar: Swap vodka for gin for an herbal twist.

• Extra spicy: Use pickled jalapeño brine or hot pickled beans for garnish.