Recipe by JOHNBEYNON
"A fantastic drink often found north of the border. This will definitely liven up your traditional Bloody Mary."
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1 fluid ounce
6 fluid ounces
tomato and clam juice cocktail
dry beef bouillon powder
hot pepper sauce
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.
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.
I like this recipe. Watch out for the salty taste. Don't forget the dill weed. Makes a big difference. Very good recipe.
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.
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.
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
I definitely prefer it without the beef bouillon powder. Add a few drops of lime juice, or a twist of lime.
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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