Caesars and Bloody Marys
Caesars and Bloody Marys are two classic, delicious savory cocktails. What’s the difference between the two? Let’s dive in! This recipe serves 1, but is easy to scale for a crowd.
Coarse kosher salt to taste
Tajin seasoning to taste (I recommend the habanero flavor, if you can find it)
1 lemon, cut into slices and wedges
2 ounces Ketel One vodka (add more or less depending on your preference)
Few drops Worcestershire sauce
Few drops hot sauce of your choice (I recommend Calabama or Crystal hot sauce)
1–2 teaspoons horseradish (optional)
3–4 ounces Clamato Picante or regular (for a Caesar), or 3–4 ounces tomato juice (for a Bloody Mary)
Garnishes of your choice: I recommend pickled veggies, spicy giardiniera, salami, olives, Slim Jim pieces, and/or cheese cubes
1. On a plate, mix together kosher salt and Tajin seasoning to taste.
2. Rub 1 lemon slice around the rim of a collins glass. Then, dip the rim off the glass into the plate of salt and Tajin to coat.
3. Fill a cocktail shaker with ice. Add the vodka first, then the juice of 1 lemon wedge, Worcestershire sauce, hot sauce, and horseradish (if using). If you’re making a Caesar, add the clamato; if you’re making a Bloody Mary, add the tomato juice (this is what differentiates the two cocktails!). Stir, don’t shake, to combine.
4. Strain the mixture into the prepared glass and garnish with whatever your heart desires! You can add the garnishes directly to the cocktail or spear them on toothpicks.