Classic Bloody Caesar

Photo by Tracey Kusiewicz / Getty

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

Ingredients
  • 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 salt 
  • 1 teaspoon black pepper
  • 2 tablespoons horseradish
  • 2 ounces Worcestershire sauce
Directions

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