No wonder the revolution is sweeping the country – with new drink recipes and new names popping up everywhere.”You can certainly sense the delirium. And there is of course what the marketing people have dubbed the “Bloody Caesar:” a new drink that “has already swept triumphantly through Canada and has begun the conquest of the States.”The Caesar’s conquest was never realized, needless to say.

Its famed aquatic refinement came courtesy of Walter Chell, an Italian expat commissioned by the restaurant at the Calgary Inn to develop a signature cocktail for the house. Pedantic mixologists will contend that variations on the Bloody Mary invoking the addition of clam juice had already long existed in the United States. Give it a try! In Chell’s day, this would be self-made, but thanks to the fine people at Mott’s, whose Clamato mix was introduced to the market fortuitously in 1966, today it is mostly store-bought. The client was not given the opportunity to put restrictions on the content or review it prior to publication.So declares the bold-faced headline of a full-colour ad in New York magazine circa 1976. How do you make a truly great Caesar you might ask? It is inescapable, ubiquitous. Make it your own Experiment with different garnishes like Extreme Beans, celery, pickles…

Within 5 years the cocktail had taken off as one of Calgary’s favourite drinks and I don’t have to tell you but it wasn’t long till the rest of Canada felt the exact same way.ZIrkova we love a good Caesar and are often found sampling Zirkova Together with some Mott’s The Works Caesar mix. We sip brisk chilled Caesars on the patio on summer afternoons. Read more about This advertisement has not loaded yet, but your article continues below.This advertisement has not loaded yet, but your article continues below.This advertisement has not loaded yet, but your article continues below.This section was produced by the editorial department. On vacation in Venice shortly before Chell had enjoyed spaghetti alle vongole, or pasta with tomato sauce and clams – and for some reason assumed the recipe would make a delectable drink. It’s crazy for Canadians to think that the Caesar is a drink that’s virtually unknown to the rest of the world. By replicating that and putting clam and tomato juice together, adding Worcestershire sauce and other spices, he created a drink similar to a Bloody Mary but with a unique spice and smoothness. His inspiration, of course, Italy. The Caesar — nevermind the Clamdigger — is about as much a favourite in the States today as the Brandy Alexander or the Pisco Sour.Caesar adoration persists across Canada, happily. Toss well and season to taste with the lemon juice.

Add the lettuce and toss to coat. Calum Marsh: The Caesar — nevermind the Clamdigger — is about as much a favourite in the States today as the Brandy Alexander or the Pisco Sour.
Comparing any Caesar mix by itself with Zirkova or mixed with another leading vodka and Zirkova, there is a more than apparent difference. It is not anti-Catholic bias that makes me dislike the Bloody Mary, that lumpish combination of tomato juice and vodka named after a 16th-century English queen who, despite the immense reach of her royal powers, found burning Protestants alive the most effective display of majesty. And while you’re at it, let us know what you think. With that being said, how do you elevate something that’s already exceptional no matter how you drink it or what you garnish it with – well you add a vodka to it that will elevate the flavour profile.

Walter is an all-natural, premium Caesar mix crafted in small batches right here in Canada – just add your spirit of choice and it makes for the perfect ready to drink Caesar! But nobody could make theThe pale dry truth: To what extent – if any – is an alcohol manufacturer responsible for its demographic?From a pina colada to a mint julep, classic summer drinksThe classic Caesar calls for a liberal serving of vodka, a half-ounce of lime juice, two dashes of Tabasco, three to four dashes of Worcestershire sauce, a pinch of sea salt, ground pepper, and about five ounces of clam-and-tomato juice. | A new name for a wussy drink… a new beginning for a wussy emperor! How do you make a truly great Caesar you might ask? This creation came after he was tasked with creating a signature drink for the Inn’s new Italian Restaurant.
However, we have a different take on what can really elevate your Caesar and we say, It’s all in the vodka.No matter how you put it a Caesar is delicious.

There would be no Caesar, naturally, without the American-favoured Bloody Mary, which has much to recommend it even given its absence of clam.

We enjoy piquant pick-me-up Caesars over weekend brunch. We can’t seem to get enough of them.

The Bloody Mary was devised by Fernand Petiot, a bartender at the New York Bar – not yet under the ownership that would attract it international attention as Harry’s – in Paris in 1921, named (so legend tells) for Queen Mary Tudor of England, who earned her sanguine appellation for the spate of Heresy Act executions she prescribed in the mid-16th century.

Others would say all of the above but it’s truly in the garnish, adding olives, pickles, mini sausages, cheese, celery, limes – the list goes on and on. All Hail Vitellus!

The nuance of flavours that Zirkova brings out of the Caesar is second to none.