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“Some drinks are made to refresh, others to impress, but the Bloody Caesar is made to linger.  It is a quiet conversation between sea and soil, spice and spirit, a cocktail that does not rush the moment but deepens it.  In every sip, there is a hint of salt air, a trace of fire, and the unmistakable feeling that you are exactly where you are meant to be.” – MJ Martin

This evening, I crossed the street from the Marriott property to the Hilton property to have a bite to eat and a drink here in Regina. It has been a long and exhausting work day so a drink was necessary to escape the stressors of the past 12 hours of intensity.

Being somewhat indecisive, I decided to start with a Bloody Caesar cocktail.

When I ordered the Bloody Caesar, the bartender said, “he had never heard of it”. He offered me a Bloody Mary instead.

What? How is this even possible? He had never heard of a Bloody Caesar? Am I not in my country right now? Maybe I am in the USA? That must be it? I travel for business a lot so it is not uncommon for me to not know which city I am in.

But wait – I am in Regina. A very Canadian city!

Regardless, that response cut like a searing hot knife to the very heart of our Canadian culture.

Pure Sacrilege!

He said he knew of a Caesar, but had never heard of a Bloody Caesar. My mind raced – I concluded that his response was technically impossible. Was he putting me on for fun… He was surely joking? Nope! He knew exactly what I meant but was simply being an ass. An arrogant, tormenting bartender, pretty rare actually. He thought that he was the smartest guy in the bar. Most elite hotel bartenders act more like friendly psychotherapists rather than annoying tormentors. After all, they work for tips. And, irritating their patrons is not the smartest strategy to earn an abundance of variable income.

To be safe, I ordered a glass of Canadian Chardonnay instead; it was simply too risky to order a Bloody Caesar from a bartender who was unfamiliar, or even pretending to be unaware of its existence. A poorly constructed Bloody Caesar can be a crime against humanity – an abomination. So, it was just too risky to order here.

Naturally, I decided to check my sanity.

I immediately took to Google to research the history of the Bloody Caesar. Here is what I learned.

The Canadian Original: Birth of the Bloody Caesar

The Bloody Caesar is not just a cocktail, it is a distinctly Canadian cultural icon.  It was invented in 1969 by Walter Chell, a bartender at the The Westin Calgary.  Chell was tasked with creating a signature drink to celebrate the opening of a new Italian restaurant inside the hotel.

Drawing inspiration from the Italian dish spaghetti alle vongole, which features clams and tomato sauce, Chell experimented with a bold idea.  He blended vodka with a mix of tomato juice and clam broth, along with Worcestershire sauce, hot sauce, and spices.  The result was a savoury, briny cocktail that was unlike anything else at the time.  When he finished the recipe, he reportedly remarked that it tasted like a meal in a glass.

Ingredients

  • Celery salt, to rim glass
  • 1 1/2 ounces vodka
  • 4 ounces Clamato juice
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • Prepared horseradish, to taste (optional)
  • Garnish: celery stalk
  • Garnish: cucumber spear
  • Garnish: lime wedge

Steps

  1. Coat the rim of a tall glass with celery salt, fill with ice and set aside,
  2. Add the vodka, Clamato juice, Worcestershire sauce, Tabasco and horseradish into a mixing glass with ice.
  3. Pour back and forth into another mixing glass a few times to combine.
  4. Strain into the prepared glass.
  5. Garnish with a celery stalk, cucumber spear and lime wedge.

Recipe source: David Wondrich, liquor.com, retrieved April 14, 2026.

The Role of Clamato Juice

A key component of the Bloody Caesar is Clamato, a commercially available blend of tomato juice and clam broth.  While Clamato had been introduced a year earlier in 1968, it found its true identity through the Bloody Caesar.  The drink, in turn, helped to propel Clamato into widespread popularity, particularly in Canada, where it became a household staple.

The classic Bloody Caesar recipe includes vodka, Clamato, hot sauce, Worcestershire sauce, celery salt, and black pepper, typically served over ice in a celery-salt–rimmed glass and garnished with a celery stalk or lime wedge.  However, over time, garnishes have become increasingly elaborate, ranging from pickled beans to full skewers of seafood. The Marriott hotel inside Calgary Airport adds a skewered chicken wing to their concoction.

The Evolution of Vodka

Many variations in vodka have also been created since the invention of the Bloody Caesar and are popularly used in mixing modern variations of the drink. My personal favourite derivation of vodka is from Saskatoon, yes, right here in Saskatchewan, exactly where Regina is also situated. It is called Lucky Bastard. It all started when a guy in Saskatoon won the lottery, thus the name, Lucky Bastard. What do you do when you win the lottery and you are too young to retire?

You find a friend and start a distillery! Or in this case, a friend finds you and you start a distillery together.

Lucky Bastard’s journey began where most great ideas do…over drinks! In 2010, Cary, Michael, and Lacey finally had an opportunity to catch up with each other after a holiday. Maybe it was the cocktails or just the intrigue of a new adventure, but the three friends decided to take a leap and so began ‘The longer than expected distillery’. Try Lucky Bastard’s dill pickle flavoured vodka with a slice of dill pickle instead of the celery stalk, you will not be disappointed.

But, I digress.

Why It Stayed Canadian

Despite its similarity to the American Bloody Mary, the Bloody Caesar never achieved the same level of international dominance.  The inclusion of clam broth gave it a more acquired taste, which resonated strongly with Canadian palates but limited its broader global appeal.

In Canada, however, the Bloody Caesar became deeply embedded in social culture.  It is especially popular during brunch, at summer cottages, and during national celebrations like Canada Day.  Bars and restaurants across the country often compete to create the most inventive Bloody Caesar, turning the drink into both a culinary and visual experience.

A National Cocktail

Today, the Bloody Caesar is widely regarded as Canada’s national cocktail.  It is estimated that Canadians consume hundreds of millions of Bloody Caesars each year.  From its origins in a Calgary hotel bar to its status as a cultural staple, the Bloody Caesar reflects a uniquely Canadian blend of creativity, boldness, and a willingness to embrace the unconventional.

Its enduring success lies in its balance of flavours: savoury, spicy, tangy, and refreshing all at once.  More than just a drink, the Bloody Caesar tells a story of innovation rooted in place, a reminder that even the most iconic traditions can begin with a simple experiment behind a bar.

Never heard of it – OMG. My plan was to return to the Hilton for dinner again on Tuesday night. But, who needs to see that bartender again? I will take a hard pass and find a better restaurant to spend my time at tomorrow evening.

About the Author:

Michael Martin is the Vice President of Technology with Metercor Inc., a Smart Meter, IoT, and Smart City systems integrator based in Canada. He has more than 40 years of experience in systems design for applications that use broadband networks, optical fibre, wireless, and digital communications technologies. He is a business and technology consultant. He was a senior executive consultant for 15 years with IBM, where he worked in the GBS Global Center of Competency for Energy and Utilities and the GTS Global Center of Excellence for Energy and Utilities. He is a founding partner and President of MICAN Communications and before that was President of Comlink Systems Limited and Ensat Broadcast Services, Inc., both divisions of Cygnal Technologies Corporation (CYN: TSX).

Martin served on the Board of Directors for TeraGo Inc (TGO: TSX) and on the Board of Directors for Avante Logixx Inc. (XX: TSX.V).  He has served as a Member, SCC ISO-IEC JTC 1/SC-41 – Internet of Things and related technologies, ISO – International Organization for Standardization, and as a member of the NIST SP 500-325 Fog Computing Conceptual Model, National Institute of Standards and Technology. He served on the Board of Governors of the University of Ontario Institute of Technology (UOIT) [now Ontario Tech University] and on the Board of Advisers of five different Colleges in Ontario – Centennial College, Humber College, George Brown College, Durham College, Ryerson Polytechnic University [now Toronto Metropolitan University].  For 16 years he served on the Board of the Society of Motion Picture and Television Engineers (SMPTE), Toronto Section. 

He holds three master’s degrees – in business (MBA), communication (MA), and education (MEd). As well, he has three undergraduate diplomas and seven certifications in business, computer programming, internetworking, project management, media, photography, and communication technology. He has completed over 80 next generation MOOC (Massive Open Online Courses) [aka Micro Learning] continuous education programs in a wide variety of topics, including: Economics, Python Programming, Internet of Things, Cloud, Artificial Intelligence and Cognitive systems, Blockchain, Agile, Big Data, Design Thinking, Security, Indigenous Canada awareness, and more.