CLAMATO JUICE RECIPE RECIPES

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BLOODY CAESAR RECIPE | BOB BLUMER | FOOD NETWORK



Bloody Caesar Recipe | Bob Blumer | Food Network image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

3 tablespoons plus 1/2 teaspoon celery salt, divided
1 lime, quartered
3 tablespoons freshly squeezed lime juice
24 ounces canned clamato juice
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated, or bottled horseradish (optional)
6 ounces vodka

Steps:

  • Place 3 tablespoons celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess.
  • In a pitcher, mix lime juice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice.

BUDWEISER CHELADA RECIPE BY TODD WILBUR | TOP SECRET RECIP…



Budweiser Chelada Recipe by Todd Wilbur | Top Secret Recip… image

If you've never had a Chelada, the idea of mixing beer with Clamato juice may make your stomach turn. This odd combination of beverages has origins in Mexico that date back to the 1940s, when beer was mixed with lime, salt, and hot sauce or salsa. In early 2008, Anheuser-Busch (Budweiser) and Cadbury-Schweppes (Clamato) teamed up to produce the first canned Chelada beverage, which they dubbed "The Red One," and after a successful launch in select western states, the product is now exploding across the country. Many swear by the drink as a remarkable hangover cure, and after some extensive personal experimentation, I must concur. Click here for more famous drink recipes.  Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 6

Nutrition Facts : Calories 186 calories

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Sometimes it seems there are as many Caesar recipes as there are Canadians of drinking age. The building blocks are usually the same: vodka, hot sauce, Worcestershire sauce, lime juice, spices (for the rim of the glass) and clam-tomato juice, be it the standard Mott’s Clamato or one of the newer brands. But every bar and citizen has a special twist, usually in the departments of spices and garnish. This recipe is an adaptation of the one used by the bartender London Richard at his restaurant Sorso, near Calgary, Alberta. For vodka, he prefers Calgary’s own Burwood Vodka. For the spiced rim, the nationally popular mix known as Montreal steak spice plays a part. The garnish is a pickled pineapple and a bacon-wrapped, cream-cheese stuffed pickle. This version is a bit less complicated. But since a Caesar is a form of individual expression, follow your creative urge wherever it takes you. As long as you’ve got the Clamato and a decently complex spiced rim, you’ll end up with a wonderfully savory eye-opener that may render the Bloody Mary a dim memory.
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