Caesar
Canada's national cocktail: vodka and Clamato with spice and a celery-salt rim.
Built in glass · Highball · Easy · about 2 minutes · about 9% ABV
Ingredients
- 45 ml Vodka
- 120 ml Clamato
- 15 ml Fresh lime juice
- 3 dashes Worcestershire sauce
- 2 dashes Hot sauce
- Celery stick (garnish)
- Lime wedge (garnish)
Method
- Salt the rim
- Ice the glass
- Pour 45 ml vodka into the glass
- Pour 120 ml clamato into the glass
- Add 15 ml fresh lime juice
- Add 3 dashes of worcestershire sauce
- Add 2 dashes of hot sauce
- Garnish
About the Caesar
Created in 1969 by Walter Chell in Calgary, Canada, to celebrate the opening of an Italian restaurant. Inspired by spaghetti alle vongole, he used clam and tomato juice. Canadians drink hundreds of millions of Caesars a year, and it is often called the national cocktail.
The savoury family. Savoury tomato drinks date from the 1920s and 1930s. The Bloody Mary is usually credited to Fernand Petiot in Paris and later New York. The family grew to include the Canadian Caesar and the Mexican Michelada, and these drinks are brunch favourites.
Caesar FAQ
What's in a Caesar?
45 ml vodka, 120 ml clamato, 15 ml fresh lime juice, 3 dashes worcestershire sauce, 2 dashes hot sauce, garnished with celery stick and lime wedge.
How strong is a Caesar?
About 9% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Caesar?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Caesar in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
