There’s no doubt Vermont has its fair share of fantastic fluids. But here’s an import from Canada (Ryan is half French-Canadian) that we’d like to introduce you to. It’s called the Bloody Caesar and, with its high vitamin count, its perfect after you’ve ridden 15 miles of cross-country trails in Ascutney.
Many people confuse the Caesar with a Bloody Mary but the two couldn’t be more different. Firstly, the Caesar has a cool name and isn’t reminiscent of anything religious. Secondly, the Caesar has a cool history: it was first created by Walter Chell in 1969 to celebrate the opening of Marco’s restaurant in the province of Alberta. Finally, a sip of Caesar doesn’t make you feel like you’ve swilled a mouthful of Elymer’s glue.
The key ingredient in a Bloody Caesar is clamato juice, a combination of tomato juice and clam broth. This may sound disgusting but that’s because you’re a wussy; it’s delicious which is why Mott’s Clamato juice is now readily available in most large grocery stores throughout the U.S. Besides, more than 250 million Caesars are sold each year throughout Canada so it can’t be that bad.
And, as a bonus, a Bloody Caesar includes the following vitamins: A, B1, B2, B3, and C.
Here is our recipe for the perfect Caesar:
BLOODY CAESAR
Ingredients:
- Your favorite vodka (we suggest Green Mountain Sunshine Vodka)
- Clamato juice, either regular or spicy
- Worcestershire sauce
- Tabasco sauce or similar hot sauce
- Horseradish
- Salt and Pepper
- Celery stalk and/or pickled bean and/or dill pickle and lime wedge (for garnish)
- Celery salt (for rim)
- Ice
Preparation:
- Rim a pint glass with celery salt
- Fill the glass with ice
- Pour Worcestershire sauce into glass to the count of three shakes
- Add Tabasco to taste: for heat-lovers, 7-10 drops
- Add a tsp of horseradish
- Add 1-2 ounces of vodka
- Top with Clamato juice
- Garnish with celery stalk and lime wedge (or dill pickle, pickled bean or asparagus, or cold shrimp)
- Drink your pain away while infusing your body with vitamins
