BLOODY CAESAR BAR
Updated: Mar 29
Original Recipe by Anna Rossi @annarossiofficial
I served this to Gordon Ramsay, Graham Elliot and Joe Bastianich while competing on MasterChef and paired this with a White Clam Pizza to earn an apron and a coveted spot in the Master Chef kitchen.
4 cups tomato juice, R.W. Knudsen is nice
1 cup clam juice, optional but essential for a “Bloody Caesar”
1 TBS prepared horseradish
1 tsp Tabasco
2 tsp Worcestershire Sauce
2 TBS lime juice, freshly squeezed
1 ½ cups vodka
Place all ingredients into a large serving pitcher and stir. Serve chilled, over ice with your favorite garnish.
For garnish: Celery stick and olives are classic. If you want to build out topping options, anything on a skewer plays well! For seafood lovers, consider lobster tail, bacon wrapped scallops, shrimp tempura or fried oysters. For big brunch flavor, try sausage, bacon, tater tots and kielbasa. Feeling fancy? Go for grilled lamb chops! And pickled fixin’s like caper berries, baby corn and even green beans are delicious. More the merrier in a great Bloody, no? Cheers!