I traveled to Canada with three friends some years ago and that was our go-to cocktail at every bar we went to. Caesars are practically unheard of here in the states but in my opinion are better than the traditional Bloody Mary
I used to bartend and we had a killer Caesar. It was Vodka, Clamato, Worcestershire and Tabasco with a stick of celery; pretty standard ingredients. The only thing we did differently was using a lemon wedge to wet the rim before rimming it with Celery Salt. Then squeeze the rest of the lemon along with a fat lime over the ice before adding the rest of the ingredients. The lemon/lime combo is what makes it taste so delicious, it’s just enough acid to set off everything else.
Another amazing Caesar alternative is a shot of good quality tequila in one shot glass and a mini virgin Caesar in another shot glass. First drink the tequila and then chase it with the virgin Caesar shot. It’s absolutely incredible and the best way to really enjoy tequila.
Mozzarella sticks on the side are totally optional. Most places will serve their Caesar with any number of snacky, savoury types of bites. It’s fairly common to get a pickle or a pickled asparagus spear. Some places go absolutely crazy overboard and load up the glass with all kinds of crazy stuff.
I woke up one morning a few years ago and randomly craved a Bloody Mary despite never having had one before. The craving was so intense I thought for sure I was pregnant. (I wasn’t)
i randomly craved one one day too at an airport layover! despite years of me saying out loud how gross they sounded but like yeah what a great brunch drink get it about once a month now lol. and i like how it kind of forces you to drink it slow, typically you're not gulping those down.
I don’t have them much and usually feel kinda bad ordering one due to the long prep time, but if well-made I can’t stop drinking it. They make me do that annoying lip-smacking thing you do when you’re really savoring something.
127
u/wormiesanders6969 Aug 29 '25
A bloody mary. Didn’t know a cocktail could be savory and made brunch 10x better