Few cocktails are as proudly Canadian as the Caesar. Created in Calgary in 1969 by restaurant manager Walter Chell for the opening of a new Italian restaurant, the now-iconic drink was inspired by the flavours of spaghetti alle vongole, bringing together tomato, clam, spice and vodka in one unforgettable cocktail.

Ask any Canadian bartender and they’ll tell you: the heart of a great Caesar is Clamato. The signature blend of tomato juice, clam broth and seasonings delivers the savoury, briny character that defines the cocktail. Swap it for plain tomato juice and you’re no longer making a Caesar – you’re making a Bloody Mary.

Chef Donna Dooher serves the Bungalow Island Caesar at her restaurant Mildred’s Temple Kitchen, and the recipe stays true to the classic, adding freshly grated horseradish, toasted celery seed and plenty of cracked black pepper for extra depth. Bright, balanced and boldly savoury, it’s the kind of cocktail that belongs at every brunch table, cottage gathering and summer celebration.

A red caesar on a marble surface with a dark green background.

Bungalow Island Caesar

Donna Dooher and Andrea Stewart

A classic Canadian Caesar with Clamato, vodka, fresh horseradish and just the right amount of spice.

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Ingredients

2 tbsp kosher salt approx
1 lemon wedge
ice
¾ cup Clamato juice
1 ½ oz vodka
10 drops Tabasco
½ tsp Worcestershire sauce
¼ tsp toasted celery seeds
¼ tsp freshly ground black pepper
1 tsp freshly grated horseradish

To Garnish

celery stalk
carrot stalk

Instructions

Place salt on a small plate and gently shake to evenly level. Rub rim of highball glass with lemon wedge; dip rim in salt to coat.
Fill a cocktail shaker with ice; add Clamato, vodka, Tabasco and Worcestershire. Shake hard. Using a small, fine-mesh strainer, strain into prepared glass. Stir in celery seeds, pepper and horseradish. Garnish with celery or carrot stalk.

Keyword bloody caesar, brunch cocktail, Caesar cocktail, Canadian Cocktail, vodka cocktail