INGREDIENTS

INSTRUCTIONS

Date: Tue, 19 Mar 1996 00:18:23 +0000
From: "Kris Boyle" <kboyle@synapse.net>
I'll do my best here - but I am afraid that I am bit of a "season to taste"
person.  A Bloody Caesar is a Bloody Mary made with clamato juice, instead
of tomato juice - pick your favourite brand, Mott's is good - I tend to use
Presidents Choice (a brand name from the frozen north ;-)  Doesn't really
matter as long as you get the Extra Spicy variant ;-)  Bars tend to
distinguish between Bloody Mary's and Caesars by garnishing the Caesars
with a lemon slice rather than celery. I don't know why other than it may
make the distribution/identification task easier on the waiter/waitress -
don't accept anything other than celery!!
NOTE: Hot sauce to taste - I currently believe that mixing two differnet
ones make it work better - now using Jalepeno Tabasco mixed with Ball of
Fire habenero. Pick what works for you but stay away from anything curry
based!
A good variation is to add some fresh HOT horseradish into the above.  I
garnish with another good sprinkle of celery salt (or you could treat the
top lip of the glass in sea salt and celery salt if you want to be fancy).
Mix it all up before adding the garnish of choice - I like celery, others
like carrot sticks, have enjoyed fresh green onion, and have endured a
lemon wedge ;-)
I think the reason that ther is no established recipe is that so much of
the above is based on what YOU like. Play around with it and let me know
what works for you!!!
CHILE-HEADS DIGEST V2 #270
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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