Clamato Caesar Recipe

Pour celery salt and optional coarse salt onto a small plate and mix so the rim will adhere evenly.

Run a lime wedge around the outside rim of a tall highball or Caesar glass to moisten it.

Invert the glass and dip the outer rim into the celery/coarse salt mixture to create an even salted rim. Set the glass aside.

Fill a cocktail shaker or mixing glass with the ice cubes (about 1 cup) to chill the drink while you assemble the rest.

Add 8 oz Clamato juice, 1.5 oz vodka, 1 tsp Worcestershire sauce, 3 dashes hot sauce, 0.5 oz fresh lime juice, 0.25 tsp celery salt, and 1 tsp freshly ground black pepper into the shaker or mixing glass.

Stir the mixture briskly for about 15–20 seconds to chill and combine. (Do not shake vigorously — you want to avoid over-aerating the tomato-clam base.)

Taste and adjust seasoning: add another dash of hot sauce for heat, up to 0.5 tsp more Worcestershire for umami, or a pinch more celery salt if needed.

Fill the rimmed glass with fresh ice if desired (top up so drink is cold and not overly diluted).

Strain or pour the mixed Caesar into the prepared glass over the fresh ice.

Garnish with a lime wedge on the rim, a celery stalk, and (if using) two cooked shrimp and a pickled green bean or olive on a cocktail pick.

Serve immediately with a straw and a small spoon for the garnish if needed.