Drink of the Week: Bloody Caesar

If there’s one cocktail that says Canada — or at least Calgary — it’s the Caesar. The drink was invented in Calgary in 1969 by bartender Walter Chell, who wanted to add a twist to the established Bloody Mary. The game changer? Clamato juice.

Caesars are, arguably, an acquired taste. I’ve lived in Calgary now for 15 years and don’t love them. But after trying the Bloody Caesar at the Fairmont Banff Springs hotel last weekend, I think I’m ready to re-explore this relationship. It probably has something to do with the fact they make their own horseradish sauce (you can see little bits of it floating at the bottom of the glass) and add balsamic vinegar — another twist! — but this Caesar is the best I’ve tasted. So, Hail Bloody Caesar! I’m a convert.

Bloody Caesar

• 1-3/4 oz Finlandia vodka
• 8 oz Clamato juice
• 3 drops Tabasco sauce
• 2 drops Worcestershire sauce
• Lime juice (to taste)
• Fresh horseradish (to taste)
• Balsamic vinegar (to taste)
• Salt and pepper (to taste)
• Lemon wedge and celery stick garnishes
• Celery salt to rim glass

Rim a hurricane glass with celery salt then pack with ice. Build the drink over ice, stir, garnish and serve. Note: The Fairmont Banff Springs kicks up the garnishes a notch by opting for a lime wedge, speared olive and a pickled asparagus spear. Like!

— Courtesy Rundle Lounge at the Fairmont Banff Springs hotel