Makes about 1 quart
While there are a variety of bottled Bloody Mary mixes that are worthy of keeping around, there hasn’t been the same attention paid to the stalwart of Canadian brunch drinks, the Bloody Caesar. Almost all bars in its country of origin as well as in the United States use bottled Clamato juice: seasoned tomato juice premixed with clam juice. Here’s an easy-to-make alternative.
2 garlic cloves
1 large shallot, diced
1½ cups bottled clam juice, divided
1 cup strained tomatoes (passata di pomodoro)
½ cup tomato juice
¼ cup prepared white horseradish
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
2 tablespoons olive or pickle brine
1 teaspoon celery salt
1 teaspoon coarsely ground black pepper
1 teaspoon hot red pepper sauce, or more to taste
Combine the garlic, shallot, and ½ cup of the clam juice in a food processor or blender. Purée until smooth.
Transfer the mixture to a 1-quart container and add the remaining clam juice, strained tomatoes, tomato juice, horseradish, lemon juice, lime juice, Worcestershire sauce, brine, celery salt, black pepper, and hot red pepper sauce. Shake well, and refrigerate for at least 4 hours, but preferably overnight.
Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.