The Bloody Caesar is another dish out of Tijuana, though this Caesar is named for Julius, and thus ideal for the Ides of March. Don’t beware this drink, but do beware it’s sharp effect if you have too many. By the way, it’s actually quite nutritious. Make one for Brutus, too.
Bloody Caesar

Bloody Caesar
Prep time
Mix time
Total time
Recipe type: Alcoholic Cocktails
Cuisine: Mexican
Serves: 1
  • celery salt
  • freshly-ground black pepper
  • 1 ounce Vodka
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • clamato juice
  • salt; to taste
  • freshly-ground black pepper; to taste
  • 1 celery stick
  • 1 lime wedge
  1. Mix celery salt and ground pepper and spread evenly on a flat dish, at least 1/4-inch deep and wider than the glass rim.
  2. Rub the glass rim with lime. Rim tall glass with celery salt and ground pepper mixture, fill with ice.
  3. In a shaker, mix vodka, sauces, clamato juice, salt and black pepper. Shake gently with ice and strain into the glass, over ice.
  4. Garnish with a celery stick, and lime. A straw is recommended.

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