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It’s been a Canadian favourite since the 70’s when it was first created by Walter Chell, a restaurant manager in Calgary, Alberta. It’s sweet, savoury, salty, sour, bitter and it’s all in one glass. Nearly 50 years ago, Chell set out to replicate a liquid version of the Italian dish spaghetti alle vongole in rosso (aka spaghetti with clams and tomato) as a drink. It resulted in the Bloody Caesar. Coincidently enough, the Duffy-Mott Company also created Mott’s Clamato juice the same year and it took off, obviously because it was much easier than sourcing clam nectar. Clamato juice is the single ingredient that makes a Caesar a Caesar.
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The Original Caesar
Garnish: Celery stalk & lime wedge
Steak Spice Caesar
4 oz Clamato juice
Rim a highball glass with citrus and steak spice. Fill the glass to the top with ice. Add ingredients in order of the list. Stir well to mix & garnish.
Garnish: Blackberries on a skewer