T.W. Barritt over at Culinary Types is right on the mark when he says that a "Bloody Caesar" is considered Canada's unofficial drink.
I have had Canada's version of a "Bloody Mary" on many, many occasions too numerous to mention over the years. It was invented in 1969 by a Canadian bartender Walter Chell at the Westin Hotel in Calgary and it's still as popular as ever. Originally it was made with hand-mashed clams, tomato juice, vodka, Worcestershire sauce, salt and pepper and adorned with a stick of celery. Thank goodness for Clamato juice!!! Yay Mott's!!!
I have a BBQ menu in mind that I found on the Food Network by the Surreal Gourmet. It starts with a Bloody Caesar and moves on from there. I will be serving it up next weekend. I will let you know how it goes!!
-Caesar Salad with Crouton Collars
-Grilled Salmon Between Romaine Lettuce Leaves
In the meantime, here is the recipe for Canada's unofficial national drink!!!
- 3 tablespoon plus 1/2 teaspoon celery salt, divided
- 1 lime, quartered
- 3 tablespoons freshly squeezed lime juice
- 24 oz canned Clamato juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated, or bottled horseradish (optional)
- 6 oz vodka
1. Place 3 T celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess.
2. In a pitcher, mix lime juice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice.