Canada's Bloody Mary: The Bloody Caesar

Happy Canada Day to all my Canadian family and the many Kitchen Parade readers from all across Canada!

Americans looking for an quick and fun (and easy!) way to toast our good neighbors to the north might consider a Canadian cocktail called a "Bloody Caesar." It's Canada's own Bloody Mary and uses "Clamato" instead of tomato juice, here's my recipe!

Bloody Caesar (Canada's Bloody Mary)
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

“MyFace and Spacebook,” said the grandmother-looking woman with a shake of her gray head. “I just don’t get it, why do you people have your faces in your telephones all the time?”

Why, indeed, is the question. The answer is, there’s a certain addiction to being “connected” all day, all the time, often shutting out the ones within touching distance. It’s so easy to get sucked down the rabbit hole that is social media!

But here’s what keeps me on Facebook: staying in touch with my cousins and getting to know their children.

Last summer, I posted a photo on Facebook of a Bloody Mary ordered for a lively Monday-morning breakfast while on vacation.

Within minutes, my Canadian cousin’s son Braden Dean, who was maybe 8 or 10 years old when I last saw him and is now, get this, a professional snowboarder, chimed in. “Hey! Try a Bloody Caesar, they’re much better!”

A what, a Bloody Caesar? Thank you, Google, the answer was a click or two away (on my phone, naturally). A Bloody Caesar is Canada’s Bloody Mary, made not with plain tomato juice but Clamato, a tomato juice laced with clam juice.

I waited to try a Bloody Caesar until my sister and I visited our dad in northern Minnesota a few weeks later. One warm, mosquito-less evening before supper, we all sat on the porch overlooking the river onto Ontario. (Yes, that’s right, my dad’s home sits on the Rainy River, across the river is Ontario!)

My sister made a snack tray (our favorite is pickled herring on Ritz crackers, so retro!) and I mixed the cocktails.

So cheers to Facebook! And most of all, cheers to connections with family and friends that wouldn’t exist without social media – and for creating in-the-moment occasions in the real world.


Hands-on time: 15 minutes
Time to table: 15 minutes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/8 teaspoon (or less, to taste) cayenne pepper
  • 1 small wedge of lime
  • Spice Mix
  • Ice
  • 1 shot vodka
  • 1/2 cup (or more as needed) Clamato Tomato Cocktail
  • 1 tablespoon Worcestershire
  • 1 – 3 drops Tabasco
  • 1/4 teaspoon horseradish
  • 1 rib celery

SPICE MIX Combine spices on a small plate slightly larger than the glass. Spread the mix out about the size of the glass.

BLOOD CAESAR Rub the rim of the glass with the wedge of lime. Dip the wet edge in the spice mix, coating just the rim.

Add the ice and vodka, then almost fill the glass with Clamato. Add the Worcestershire, Tabasco and horseradish, then squeeze the wedge of lime into the cocktail. Add the celery and, well, bottoms up!

NUTRITION INFORMATION Per Bloody Caesar: 113 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 714mg Sodium; 11g Carb; 2g Fiber; 7g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 2, WW PointsPlus 1

SNOW BOARDER & BASE JUMPER EXTRAORDINAIRE See photos of Braden's amazing aerial feats at I couldn't be prouder, even if his flights do give me the total heebie-jeebies!

Virgin Bloody Caesar (Canada's Bloody Mary, a 'virgin' without the vodka)

Prefer a virgin Bloody Caesar? Just leave out the vodka!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

This Week, Years Past 2002 - 2012

Parmesan Chicken Chicken Veggie Quesadillas Italian Sausage with Grapes & Greens Mom's Blueberry Coffeecake Baked Bacon Two-Bite Brownies Smoked Salmon Salad with Quick-Pickled Cucumbers & Roasted Peppers Deviled Eggs with Tomato-Herb Relish Greek Pasta Salad

More Refreshing Drinks for Summer!

(hover for a description, click a photo for a recipe)
Cold-Brewed Coffee Hibiscus Tea with Ginger & Vanilla My Perfect Sangria

More Canadian Recipes

(hover for a description, click a photo for a recipe)
Butter Tart Bars Brown Sugar Lemon Curd Mom's Blueberry Coffeecake
~ more Canadian recipes ~

Shop Your Pantry First

(helping home cooks save money on groceries)

© Copyright 2013 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Alanna,
    Lovely FriendFace story--and I so agree. I've been into margaritas lately, but reading this and seeing the photo now kinda has me wanting to go get some Clamato.
    You've got me craving pickled herring now, too, though I've never had it on a Ritz.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna