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The Clamato
THE AMERICAN HYBRID
The Clamato
Bloody Mary
A Bloody Mary with the umami depth of a Caesar and the personality of a brunch. Built on Clamato, garnished with American maximalism.
The Caesar’s American cousin: a Bloody Mary built on Clamato instead of tomato juice, garnished with an American maximalist sensibility. Use it when you want the drink to keep up with food.
Ingredients
- Clamato6 oz
- Vodka2 oz
- Prepared horseradish½ tsp
- Worcestershire sauce2 dashes
- Hot sauce3 dashes
- Pickle brine½ tsp
- Celery salt¼ tsp
- Fresh black pepperSeveral cracks
- Celery stalk1
- Lemon wedge1
- Large green olive1
- Cooked bacon strip (optional)1
Instructions
- 1Salt the rim of a tall pint glass with celery salt, using a lemon wedge to wet the rim.
- 2Fill the glass two-thirds with ice.
- 3Add vodka, horseradish, Worcestershire, hot sauce, pickle brine, and black pepper.
- 4Top with Clamato. Stir gently to combine — six to eight turns of a long bar spoon.
- 5Garnish: celery stalk standing up, lemon wedge on the rim, olive skewered on a cocktail pick, bacon strip leaning diagonally across the top.
- 6Serve immediately with the bacon as the first thing you eat.
Note The Clamato base is more forgiving of heat than plain tomato juice — the umami underneath gives the spice somewhere to sit. A Bloody Mary garnish should be edible, not architectural.