Ceasar cocktail
The Caesar is a uniquely Canadian cocktail made with vodka, clamato juice, hot sauce, Worcestershire sauce, and a spiced rim. Savoury, tangy, and endlessly customisable, it’s often compared to the Bloody Mary but has a brinier, richer flavour thanks to the clamato.
Served tall over ice and piled high with garnishes, it’s a brunch staple and a national favourite.
- Prep Time:
- Total Time:
- Type: Cocktail
- Units: 2
Equipment
- Highball glass
Ingredients
- 50 ml vodka
- 100 ml clamato juice
- 2 dashes hot sauce
- 2 dashes Worcestershire sauce
- Celery salt
- celery stalk, lime wedge, or pickle spear
Instructions
- Rim the glass with lime and dip in the celery salt
- Fill with ice
- Add vodka, clamato juice, hot sauce, and Worcestershire sauce
- Stir gently to mix
- Garnish with celery stalk and lime wedge
FAQ
What makes a Caesar different from a Bloody Mary?
The Caesar uses clamato juice (tomato juice blended with clam broth) instead of plain tomato juice. This gives it a savoury, briny depth that the Bloody Mary doesn’t have.
How strong is a Caesar?
A standard serve (50ml vodka at 40% ABV, topped with clamato juice and seasonings) comes to about 2 alcohol units, lighter than short cocktails like the Martini.
What are the classic seasonings?
Celery salt on the rim is traditional, along with hot sauce and Worcestershire sauce. The balance of savoury and spicy makes it closer to a meal in a glass than a standard cocktail.
What garnish works best?
A celery stalk is the classic choice, but Canadian bars often go wild with garnishes — everything from pickles to bacon. It’s similar to how the Michelada is customised in Mexico.
When was the Caesar invented?
The drink was created in Calgary in 1969 by bartender Walter Chell, and it quickly became Canada’s most iconic cocktail.