CLASSIC BLOODY CAESAR
By Walter Chell, Westin Hotel, Calgary, Canada, 1969.
Classic Bloody Caesar
Ingredients: 45ml vodka, 120ml clamato juice, 1tsp prepared horseradish, 2 dashes Worcestershire sauce, 2 pinches freshly ground black pepper, 1 pinch celery salt, 1 pinch salt.
Also known as the Bloody Caesar
, the Caesar is considered the Canadian version of the Bloody Mary.
I also ordered the really yummy Bloody Caesar
cocktail, which is like a Bloody Mary, but dare I say, bloodier?
At the end of the scene, the bloody Caesar
arose, foreshadowing the presence of his ghost at key points to come.
Fortunately, our bodies seem designed (intelligently?) to deal with minor amounts of toxins, and the Bloody Caesar
I'm sipping as I type will probably do me more harm than Winterton's "chemicals!"
There's the Bloody Caesar
, the Canadian import that uses clam juice and is often garnished with a clam, and the Bloody Bull that includes orange juice and beef broth.
But from the beginning, the cocktail has been tinkered with and spawned new versions: the Bloody Bull (made with orange juice and beef broth), the Bloody Caesar
(with clam juice added), and the Bloody Maria (sangrita instead replacing tomato juice, and tequila the vodka), to name a few.
There are also the numerous juice riffs on the Bloody Mary -- adding clam juice (Bloody Caesar
), beer broth (Bloody Bull) or multiple-vegetable juices.