Don't Scream Bloody Mary!

One thing I do love is a fabulous brunch paired with an even more fabulous brunch cocktail. One thing I do not love is America's lack of Cesar's on their boozy brunch menus. Being a canuck allows me to enjoy these bloody mary esque cocktails with clamato juice (tomato and clam juices) instead of regular old tomato juice. I am well aware that this concoction sounds awful but let me tell you- with the hit of worchestershire sauce and heaping tablespoon of horseradish you have a delicious combo.

While living in New York I have to settle for simple bloody marys. Cookshop (at 10th and 20th, in the Meatpacking District) makes a GREAT one. They add olives to theirs which makes me love it even more.

I have attached recipes for both bloody marys and caesars - whichever you choose do NOT forget the seasoned salt and go heavy on the spiciness!

Martha Stewart's Bloody Mary

• 4 cups tomato juice
• Juice of 2 large lemons
• 1 to 2 tablespoons Worcestershire sauce
• 1 heaping tablespoon prepared horseradish
• 1 1/2 cloves garlic, passed through a garlic press
• 2 teaspoons coarsely ground pepper
• 1/4 to 1/2 teaspoon Tabasco sauce
• Unflavored vodka, to taste
• Lemon wedges, for serving
• Celery sticks, for serving and munching

Classically Canadian Caesar

• 1 1/2 oz vodka
• 4 oz clamato juice
• 2 dashes Worchestershire Sauce
• desk of tabasco Sauce
• celery salt (to line the rim)
• pepper to taste
• Lemon wedges, for serving
• Celery sticks, for serving and munching

For both drinks, line the rims of a highball class with celery salt,  combine ingredients with lots of ice, and most importantly, enjoy!