Caesar co*cktail Recipe (2024)

spent a lot of time figuring out the right “hot sauce”. tried tobasco, cholula, etc. but ultimately, 1 tsp of Sriracha made the cut. Additionally I find muddling 3 stalks of cilantro giving it a refreshing ting. Cheers !

Except for spice on the rim, this is the bloody mary recipe I have made for years....?? Clamato is the greatest thing ever! I am in Washington, the state.

Clamato is the best for any bloody maryish co*cktail because it has a thinner texture. It's not so cloying as a thick tomato juice and be sure to use lots of citrus--lime or lemon. We do the same thing with Micheladas made with beer.

Way too much salt. Reduce to 1/4 teaspoon total. Add 1/2 teaspoon of horseradish, cut worcestershire to one dash, and up the hot sauce (tabasco) to 4 or 5 dashes. Maybe a little fresh ground black pepper on top. Tajin works in place of steak seasoning, if you can find it.

Clamato, like so many other long-lived brands, is not what it used to be. Read the ingredient list before you buy it, and you probably won't. As others have noted here, homemade juice-broth alternatives are not difficult and dispense with the high fructose corn syrup, monosodium glutamate, and red 40.

I make my own "clamato" using tomato juice and a product called clam base. Clam base (several manufacturers) is dehydrated clam juice and clams plus seasonings and is use to make clam broth and comes in 16 oz jars stored in the fridge. Just a teaspoon (more or less) in a glass of tomato juice (thinned with water to desired thickness) is all that is needed. A lot cheaper than the real thing and handier than using bottled clam juice.

Add 1-2 ounces of dill pickle juice......you won't regret it.

As others have noted, that amount of salt makes sense in a restaurant setting. If you're at the cottage for the afternoon, don't worry too much about the rim. The omission of horseradish is the only heresy in this recipe but as the description says, make it your way. This is a co*cktail that can be made however you feel like it.I appreciate the props to local vodka but look at the other ingredients - the type of vodka really doesn't matter. (Very different if using gin, rum, tequila etc.)

I have always made my Bloody Marys with Clamato—perfect density. I also add about 1/2 teaspoon of horseradish. And the juices of half a lime. I never knew that the combination had its own name. Ave Caesar!

Best make a pitcher because this is amazingly delicious!

This is a very salty Bloody Mary. The only distinguishing component is the clam juice. I'd replace the garlic and celery salts with their respective powders. 1/2 tsp of celery salt is 580 mg; worse for garlic salt which weighs in at anywhere from 380 to over 600 mg of sodlum per half tsp. Additionally, if the co*cktail is that fabulous, you won't stop at one. So... really --

Add 1-2 ounces of dill pickle juice......you won't regret it.

Easy replacement for Clamato- 2 parts tomato juice, 1 part clam juice. Tastes better to us.

I don’t drink vodka but do like a virgin version of this. I start with V8. It’s something I often drink for lunch with a Caesar or other salad. Montreal steak seasoning best. Or use Old Bay seasoning.

Rimmed glasses with Tajín, and garnished with pickled okra. Added a dollop of prepared horseradish to each glass. Fun to make a fancy co*cktail!

Equilibrist: the recipe refers to Montreal Steak Seasoning, a blend of dry spices often used on steaks. It is generally available in grocery stores. Or, at the grand Bezos market: https://www.amazon.com/McCormick-Montreal-Seasoning-problem-Contact/dp/B018WWJ9AO/ref=sr_1_5?crid=1B7OMHZBJDAVP&dchild=1&keywords=montreal+steak+seasoning&qid=1605278882&sprefix=Montreal+%2Caps%2C209&sr=8-5

What is steak seasoning? Steak sauce like A1?

Horseradish is indispensable.

Delicious! But we in Baltimore, MD use Old Bay seasoning to spice the rim and add a tiny spot of horseradish to the mix.

I'm Canadian and I've been drinking Caesar's all my life. But for the past 25 years we've always made our Caesars with gin instead of vodka. It's not the norm but I like them better with the gin flavour. I also make them - now that I'm trying to reduce my alcohol consumption - with bitters instead of gin. Having a Caesar before dinner is a bit like having an appetizer or a salad.

Horseradish, be it prepared or freshly grated, is critical for a proper Caesar. But it is a choose-your-own adventure co*cktail!

We make ours with horseradish and substitute gin for vodka.