No. 30Vodka & Gin Pickle Cocktails
Pickle Bloody Caesar
Canada's brunch classic, pickled.
The Pickle Bloody Caesar is Canada's clam-and-tomato classic with dill pickle brine: vodka, clam-tomato juice, lime, Worcestershire and hot sauce over ice in a celery-salt-rimmed glass. It is lighter, less briny and more savory-sweet than the Pickle Bloody Mary, with an ocean note from the clam and milder heat.
21+Updated
- Glass
- highball glass
- Method
- Built in the glass
- Time
- 4 min
- Makes
- 1 drink
Ingredients
Amounts for 1, in ounces.
- celery salt (for the rim)
- 1 lime wedge (to wet the rim, then garnish)
- 1½ oz vodka
- 4 oz clam-tomato juice (such as Clamato, chilled)
- ½ oz dill pickle brine
- ¼ oz fresh lime juice
- 3 dashes Worcestershire sauce
- 2 dashes hot sauce
- 1 pinch black pepper
- 1 celery stalk (for garnish)
- 1 dill pickle spear (for garnish)
- Glass
- highball glass
- Rim
- celery salt
- Garnish
- celery stalk, pickle spear and lime wedge
How to make it
- Rub the lime wedge around the rim of a highball glass.
- Dip the rim in celery salt.
- Fill the glass with ice.
- Add the vodka, clam-tomato juice, pickle brine, lime juice, Worcestershire, hot sauce and pepper.
- Stir well with a bar spoon until cold.
- Garnish with a celery stalk, a pickle spear and the lime wedge.
Bar tips
- Clam-tomato juice is already seasoned, so taste before adding extra brine or salt.
- Wet the rim with lime rather than water so the celery salt sticks and tastes brighter.
Make it your own
- No clam-tomato juice? Use 3 oz tomato juice plus 1 oz bottled clam juice.
Bar lore
Walter Chell created the Caesar in 1969 at the Calgary Inn in Alberta to mark the opening of the hotel's Italian restaurant, drawing on spaghetti alle vongole for its clam-and-tomato flavor.
Drink responsibly. This one is for adults of legal drinking age. Want it without the booze? The zero-proof drinks are just as briny.
Full recipe: dillin.org/recipes/pickle-bloody-caesar
