I was always curious to try a Bloody Caesar, but I don’t believe I’ve ever seen it available in a restaurant. Plus, I have found (in my very scientific research–which includes me talking to about 8 folks) that Clamato, the key ingredient to a Bloody Caesar, scares people.
I mean, the idea of clam juice isn’t too appealing, nor is the name “clam-auto.”
Like a little clam with wheels. I can imagine one being driven by a Shriner in a parade.
But that is neither here nor there.
Back to the seasoned clam and tomato flavored cocktail.
The Clamdigger, was born in the 60s, with the release of Clamato. It was just vodka and Clamato.
I was disappointed to learn that the very chic folks in the 1968 photo below are fashion models and not Clamdigger Aficionados.
The Bloody Caesar, a twist on the Clamdigger, was created in Calgary in 1969 by Walter Chell.
In 2010 it was officially named Canada’s Official Cocktail.
According to this 1976 ad, it didn’t hit the US for a few more years after.
In that ad, the only difference between a Bloody Caesar and a Clamdigger is a celery stick and a dash of Tobasco.
This Smirnoff ad from 1974 added some Worcestershire and lemon juice to their version.
In 1985, the recipe gets totally fancy. Just like the formal party that these Clamato-lovers are at. Doesn’t a tuxedo just beg for a seasoned clam and tomato flavored cocktail?
I decided to make my own version of the Bloody Caesar and lace it with some Fresh Pinch of Bel Air from the Book Club Cookbook TV Blends series of herbs and spices.
It’s Pennsylvania Pepper–a mix of black pepper, onion, garlic, red bell pepper, and celery seed. I had never heard of such a thing but I like it a lot–I sprinkle it on nearly every piece of meat that comes through my kitchen.
The Best Bloody Caesar
- Rim a glass with Fresh Pinch of Bel Air (Pennsylvania Pepper) and coarse salt
- Fill glass with ice
- Add:
- 2 oz. vodka
- 6 oz. Clamato
- 2 dash Tabasco
- 3 dash Worcestershire
- Stir
- Sprinkle celery salt and Fresh Pinch of Bel Air on top of cocktail to taste
- Garnish with celery and lime
OK yinz guys–this Bloody Caesar is just one of the best Bloody Marys I’ve every tried.
Why? Because Clamato is where it’s AT! Clam-flavored or no, it is an umami bomb.
The consistency is a little bit on the thinner side since Clamato is not tomato juice, rather a “seasoned clam and tomato cocktail,” but it didn’t bother me because the flavors were right on. In fact, the thinner consistency allowed each of the ingredients to have their moment. Everything was neither too much, nor not enough–which is my complaint with so many Bloody Mary recipes.
Although not traditional, I am always open to a salted/seasoned rim on a Bloody Mary. I’ve tried Old Bay in the past (and it’s a given in Maryland that your Bloody is gonna be drenched in it), but it’s very strong and eventually is the only thing you taste. Using plain ol’ celery salt on the rim is one-note and boring.
The Pennsylvania pepper mixed with some coarse sea salt was perfect. Just enough black pepper to give it a mild kick, but not so much that you want to cough. The pepper is not only tempered by the onion, garlic, celery salt, and red bell pepper, the vegetables give it depth.
I didn’t even miss the lemon as long as you dropped the lime into the drink.
The Bloody Caesar is a bloody winner! Mr. Sauce, Esq. liked it so much that he asked for a refill.
This is a 5 on the tomato scale.
Thanks to BookClubCookBook.com for sending a jar my way. I’m a fan!
In the future I’ll share with you the Clamato Michelada, which sounds absolutely disgusting, but is delightfully and deliciously strange.
Do you take requests for your Bloody Mary bar? I was reading my I Love Lucy cookbook last night and discovered that the Vitametavegamin recipe is a Bloody Mary recipe. I can send it to you if you want. Would love to see your review!
OMG, yes please send it!!!
MAKES 1 DRINK
FOR THE GARNISHES
1 strip bacon
¼ teaspoon brown sugar
⅛ teaspoon freshly ground
black pepper
2 to 3 cherry tomatoes
1 lime wedge
1 celery rib
1 carrot
FOR THE DRINK
1 lime wedge
2 tablespoons celery salt
2 cups ice cubes, divided
1½ ounces vodka
1 cup tomato juice
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 to 2 dashes hot sauce
1/ tablespoons lemon juice
1 tablespoon freshly squeezed
lime juice
⅛ teaspoon freshly ground
black pepper
• Run a wooden skewer through the strip of bacon. Sprinkle with brown sugar
and pepper, then fry in a pan over medium heat, until crisp. Place the cherry
tomatoes on the other end of the skewer, and set aside.
• Rub the rim of a glass with the lime, then dip the rim into a dish of the celery salt.
•Fill the glass with ice. Put the rest of the ice in a cocktail shaker, along with the
vodka, tomato juice, horseradish, Worcestershire sauce, hot sauce, lemon juice, lime juice, and pepper. Shake well, then strain into the glass.
• Garnish with the cooked bacon, skewered cherry tomatoes, and lime wedge, celery, and carrot.
And here’s the source: https://www.target.com/p/the-i-love-lucy-cookbook-by-jenn-fujikawa-hardcover/-/A-85007293#lnk=sametab
You will love the Chelada. I am hooked & hardly drink beer without it. I love Clamato juice and like Marty just drink it as it is. It’s the thin consistency that I like, plus I’m over these Bloody Marys that have a whole seafood, produce, and cheese market mashed into the glass.
That cocktail looks delish! I’ve wanted to try Clamato since I was a kid (believe it or not) and I can’t believe I still haven’t, but now I MUST! I really like your version of it with the spice and salt rim. Also, the plaid shirt guy in the Smirnoff ad looks a lot like one of my former bosses.
You MUST!
I’m one of those weirdos who buys Clamato just to drink on its own, so I would totally love this — especially with the spice rim you described!
The last two ads are cracking me up. “Mr. Plaid” is most definitely looking over his shoulder in dread, lest a flying ember set his shirt ablaze. All those white dresses combined with lots of glasses of a tomato-forward cocktail and a crowded room? Total disaster (or a dry cleaner’s bonanza) waiting to happen.
Give it a shot!
I give this post 5 stars!- *trivia, *retro ad w vintage fashion (those quilted jeans), *layers of research, *product placement, *mary recipe/photo/rating.. delightful! We giggled at the name Clamato as kids, glad it’s still around. Packs a sodium punch! The great bloody debate- to lemon or to lime? Team lime.
I think lemon for Bloody Marys, lime for Caesars and Micheladas.
I am not afraid of the clam juice. This looks even better than a bloody mary.
You keep your clams to yourself.