Classic Bloody Caesar

Up the ante with the Bloody Caesar, an even more savory version of the brunch classic.

  • 1 750-ml bottle of aquavit (Linie or Krogstad work well)
  • 1 liter freshly pressed tomato juice
  • 2 tablespoons tomato paste
  • 6 ounces celery juice
  • 6 ounces cucumber juice
  • 1 tablespoon finely chopped dill
  • 6 ounces lemon juice
  • 8 ounces clam stock
  • 1 teaspoon salt
  • 1 teaspoon celery saltĀ 
  • 1 teaspoon black pepper
  • 2 tablespoons horseradish
  • 2 ounces Worcestershire sauce

Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a long stick of celery and a steamed clam. Makes 20 servings.

Published on December 8, 2015
About the Author
Joseph Hernandez
Senior Associate Digital Editor

Joseph Hernandez has written about food, wine, travel and art for almost a decade before coming to Wine Enthusiast. With a degree in journalism from Columbia College Chicago and a Level 2 WSET certification from the International Wine Center, Hernandez's work has appeared in various print and digital publications, including National Geographic's Intelligent Travel blog, Food Republic, Modern Luxury's Men's Book and Chef Marcus Samuelsson's blog. He recently earned the California Wine Appellation Specialist certification from the San Francisco Wine School and is pursuing his Level 3 Advanced WSET.

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