Beefy Bloody Caesar Recipes

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BLOODY CAESAR



Bloody Caesar image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 10m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons plus 1/2 teaspoon celery salt, divided
1 lime, quartered
3 tablespoons freshly squeezed lime juice
24 ounces 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 ounces vodka

Steps:

  • Place 3 tablespoons 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.
  • 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.

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  • 1. Prepare the celery salt-rimmed glass. Pour some celery salt onto a small plate and select a pint or highball glass. Rub one lime wedge along the rim of the glass and invert the glass onto the plate.
  • 2. In a cocktail shaker, combine vodka, tomato-clam juice, hot sauce, Worcestershire sauce, lime juice, horseradish, salt, and black pepper. Add ice to fill the shaker ⅔ of the way up.
  • 3. Roll, rather than shake, the cocktail by passing the drink back and forth between two shakers, or the shaker and a pint glass, 3 times.


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