Bloody cæsar

Bloody cæsar

By
From
Breakfast: Morning, Noon & Night
Serves
1
Photographer
Danielle Wood

A classic breakfast drink in Canada, commonly drunk after a heavy night. I tasted clamato juice — a blend of clam broth and tomato juice — for the first time in Toronto, Canada. It is a great ingredient as it gives you the saltiness you crave.

I have been known, in the summer time, to grab a punnet of really sweet cherry tomatoes to make fresh tomato juice for this drink. Just whizz them in a food processor and push the juice through a sieve into a jug or bowl. This gives the drink a lovely sweetness — far superior to the stuff out of a carton or bottle.

Ingredients

Quantity Ingredient
30ml vodka, very cold, if possible
1 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
1 teaspoon worcestershire sauce
1/2 teaspoon tabasco sauce
180ml tomato juice
150ml clamato juice, (available online if you can’t find it in the shops)
1/2 lime
celery or gherkin, to serve

Method

  1. Put the bottle of vodka in the freezer for at least an hour before making this drink, if possible. Mix the celery salt and pepper together in a shallow dish. Wet the rim of a glass and dip it in the mixture to coat the rim of the glass. Fill the glass halfway with ice.
  2. Pour the vodka, Worcestershire and Tabasco sauces, and tomato and clamato juices into a jug. Squeeze the lime juice on top. Give it a good stir and pour the cocktail into the prepared glass. Garnish with leafy celery or, if you are feeling daring, stick half a large gherkin in it.
  3. If you want to make this for lots of people, you can make the mixer (the tomato and clamato juices with the Tabasco and Worcestershire sauces) a few days before, as the flavour gets better the longer you leave it. That then gives you time to remember to put the vodka in the freezer!
Tags:
breakfast
brunch
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