Beefy Bloody Caesar Recipe - Allrecipes.com
Beefy Bloody Caesar Recipe
  • READY IN 5 mins

Beefy Bloody Caesar

Recipe by  

"A fantastic drink often found north of the border. This will definitely liven up your traditional Bloody Mary."

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Original recipe makes 1 serving Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2005

I'm northof the border here and wedon't make them like this!!Leave out the beef bullionand add some salt and pepper and you have a great Caeser ..that's what We..Canadians call them !! :)Use louisianna hot sause insted of Tabasco too........yumm.

 
Most Helpful Critical Review
Jun 08, 2009

Absolutely leave out the beef boullion! I've never had a Caesar this way. Rim the glass with celery salt and instead of the celery stalk, try a dilly bean for some added punch.

 
Jan 13, 2005

I like this recipe. Watch out for the salty taste. Don't forget the dill weed. Makes a big difference. Very good recipe.

 
Jul 07, 2005

I'm used to Caesars having a little more kick to it so I added a small bit of creamed horseradish. I don't know if the beef powder was needed.

 
Jul 02, 2009

I've seen this recipe using tomato/beef juice INSTEAD of tomato/clam juice, it's a Bloody Bull. I wouldn't recommend combining the flavors, though, too salty.

 
Nov 25, 2011

you can rim the glass with a Caesar rim or Celery Salt. Squeeze a lemon wedge in and add, this is a must! I've also never used beef bouillon. I've been known to add horseradish or even Montreal Steak Spice. Add a spicy pickled bean for garnish, or a shrimp on a skewer

 
Nov 30, 2009

I definitely prefer it without the beef bouillon powder. Add a few drops of lime juice, or a twist of lime.

 
May 31, 2014

I get the idea of wanting the beef flavor, but the bouillon powder does not dissolve in cold liquid, so you have unattractive powder floating on top. Either heat a bit of water and dissolve the powder or use some beef broth.

 

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