Up the ante with the Bloody Caesar, an even more savory version of the brunch classic.
Published: December 8, 2015
Ingredients
1 750-ml bottle of aquavit (Linie or Krogstad work well)
1 liter freshly pressed tomato juice
2 tablespoons tomato paste
6 ounces celery juice
6 ounces cucumber juice
1 tablespoon finely chopped dill
6 ounces lemon juice
8 ounces clam stock
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon black pepper
2 tablespoons horseradish
2 ounces Worcestershire sauce
Directions
Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a long stick of celery and a steamed clam. Makes 20 servings.
