BLOODY CAESAR RECIPES RECIPES

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CLAMATO® BLOODY CAESAR | ALLRECIPES



Clamato® Bloody Caesar | Allrecipes image

Taste the savory Clamato® Bloody Caesar. One of our original recipes.

Provided by Clamato

Categories     Trusted Brands: Recipes and Tips    Clamato®

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cocktail

Number Of Ingredients 7

4 ounces Clamato® Tomato Cocktail
1 ounce vodka
4 dashes Worcestershire sauce
2 dashes hot sauce
3 pinches kosher salt & chili powder
1 fresh celery stick
1 wedge lime for garnish

Steps:

  • Rim a glass with lime, kosher salt and chili powder.
  • Fill the glass with ice and add ingredients. Mix the ingredients thoroughly, then garnish with a fresh celery stick and lime wedge and enjoy!

Nutrition Facts : Calories 103.4 calories, CarbohydrateContent 8 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.8 g, SodiumContent 1699.1 mg, SugarContent 0.9 g

BLOODY CAESAR RECIPE - FOOD.COM



Bloody Caesar Recipe - Food.com image

Make and share this Bloody Caesar recipe from Food.com.

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 serving(s)

Number Of Ingredients 9

2 ounces vodka
16 ounces Clamato juice
fresh ground pepper
salt
celery salt
lime wedge
1 slice cucumber
Tabasco sauce
Worcestershire sauce

Steps:

  • Rim a 20 oz pint glass with the wedge of lime, and rim it with celery salt.
  • Fill the glass 3/4 full with ice.
  • Over the ice, put about 5 dashes salt and about 10 turns of freshly ground black pepper.
  • Pour one good long pour of Worcestershire sauce over the ice, salt& pepper, along with about 3-5 dashes of Tabasco, or other hot pepper sauce.
  • (Adjust the hot sauce to your taste).
  • Pour 2 oz vodka into glass& top with Clamato juice.
  • Serve with a wedge of fresh lime squeezed into the drink, and a slice of cucumber, (or celery), on the edge of glass for nibbling.

Nutrition Facts : Calories 357.8, FatContent 0.9, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1642.9, CarbohydrateContent 50, FiberContent 1.9, SugarContent 15.2, ProteinContent 2.8

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