This post was originally published on April 4, 2015.
Happy Easter ladies and gentlemen! I thought I would share a quick, easy, and classic Bloody Caesar recipe with you all to whip up on Easter morning. This is my first time posting on my iPhone, so bear with me if my usual formatting is off
I have been celebrating Easter all of my life and remember the many Sundays waking up to an Easter basket filled with candy and delicious breakfast on the kitchen table made by my parents. Then, of course, was the yearly Easter egg hunt in the backyard when my sister and I would run around and check all of the crevices in the backyard searching for the little delights. Following was always church and then off to the family party where we would have another egg hunt and yummy appetizers and dinner. I haven’t been able to celebrate Easter with my family in five years since we live in different states, so I have had to make my own plans. I’ve decided those alternate plans have been best when accompanied by a Bloody Mary, or in this case, a Bloody Caesar.
The Easter Bloody Caesar is a classic recipe with the addition of pickle juice. After my trip to the Cayman Islands, I have really found a love for Caesars since Clamato can be much more refreshing than tomato juice at times. I used Bakon Vodka, a delicious bacon-infused potato vodka. I garnished my Easter Bloody Caesar with a deviled egg, honey smoked salmon (in place of that Easter honey ham), cracked pepper bacon, red wine cheddar (has a nice pink and white marbled look to it and tastes phenomenal), marinated pepper and olive, cucumber, and a lemon wedge. In the ingredients section, I provide more options for garnishes if you don’t have these things or would rather not spend the time making, for example, the deviled eggs. I would love to see if anyone has any other ideas for cool Easter garnishes, as well! Check out the recipe for the Easter Bloody Caesar below.
INGREDIENTS (makes 1 large Easter Bloody Caesar)
- 10 oz. Clamato
- 1.5-2 oz Bakon vodka (regular works just fine!)
- 1/4 lemon squeezed
- 2 tsp pickle juice
- Dashes of Worcestershire sauce
- Dashes of hot sauce (I used a New Orleans hot sauce)
- 1 tsp horseradish
- Dashes of black pepper
- Dashes of garlic salt (regular, Cajun, or celery salt would also taste really good)
- Deviled Egg
- Salted hard-boiled egg
- Quail egg
- Honey smoked salmon
- Crab leg
- Red wine cheese
- Nasturtium (edible flowers that taste like radishes; I wish I could have found these in time to use in this recipe)
- Roasted beet
- Pimento-stuffed olives
- Marinated peppers, mushrooms, olives
- Lemon or lime
- Rim a large glass with a lemon or lime wedge.
- Rim the glass with celery or garlic salt.
- Fill the glass halfway with ice.
- Pour in the vodka.
- Pour in the Clamato.
- Add the pickle juice, lemon juice, Worcestershire sauce, and hot sauce. Mix together.
- Add the horseradish, pepper, and salt. Stir.
- Put desired garnishes on a cocktail pick and place horrifically across the glass.
- Place any additional garnishes in the Bloody or on the rim.
- Have a beautiful Easter Sunday and enjoy your Easter Bloody Caesar!