You probably know the Bloody Mary but do you know the Bloody Caesar? Walter Chell invented the Caesar cocktail in 1969. The Calgary Inn asked Chell to create a cocktail to celebrate the opening of its new Italian restaurant, Marco’s. Chell spent about three months formulating the drink. He drew inspiration from spaghetti alle vongole, a pasta dish made with clams. Chell mashed clams to produce “clam nectar” and mixed it with tomato juice and spices. The final formulation included vodka, tomato juice, clam nectar, Worcestershire sauce and celery salt. In 1994, Chell told the Toronto Star his secret ingredient was a dash of oregano. He also said he did not include Tabasco sauce.

Mott's, an American company, always on the lookout for new things, tried it. Before they even finished their first sip, they knew that the Caesar was something special. So, they started to work and, later that year, created the very first Mott’s Clamato Caesar Mix. It was the essential tomato and clam juice mixture that allowed anybody to recreate their own Bloody Caesar at home without having to “crush clams”!

Like a wildfire, the success was unstoppable, and the Canadian Parliament did not hesitate to name it Canada's official cocktail in 2009. Since then, Mott's Clamato has continued to innovate and add little extras to the Original: Lime, Extra-spicy, All works… to jazz up your cocktails at different levels and get exactly the mix that will make you happy.

For over 50 years, Canadians have enjoyed Caesars, a fun yet casual cocktail that offers endless possibilities! Whether it’s at Sunday brunch or on a patio, Mott's Clamato has always been a great guest to enjoy weekends with.


Click here for the Original Bloody Caesar recipe


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