Clamato Bloody Mary

Clamato Bloody Mary in a glass with garnish.

A delicious twist to your standard Bloody Mary recipe, this Clamato Bloody Mary is rimmed in Old Bay seasoning and tasty Bloody Mary garnishes.

For the uninitiated, Clam Juice + Tomato Juice = Clamato. To me, it’s like a thinner version of V-8 with a hint of the sea.  Not overly fishy at all and very much at home hanging out with vodka and spice in an ice filled glass loaded with chunky garnishes.  Clamato Bloody Mary is a delicious departure from the usual.

Celery salt and Old Bay seasoning on a plate for Clamato Bloody Mary.

Too often, I get stuck in a brunch cocktail rut. My go to is usually a mimosa or some variation on one and while Scott prefers Bloody Mary’s, he won’t turn down a prosecco spiked fruit juice if it’s being offered.   Clamato Bloody Marys have many of the same features as a regular bloody, but the Old Bay seasoned rim and poached shrimp garnish set it apart from your everyday brunch cocktail item.

mixed seasoning for Clamato Bloody Mary rim with a lime and glass.

Bloody Mary rim salt is a subtle, but effective way to add more pizzazz to your cocktail.  Regular kosher salt is fine, but to echo the seafood flavors we’re building in this libation, I opt for Old Bay seasoning and celery seed.  The Old Bay already has salt in it as well as celery seed — but to be fair, the celery seed is my favorite part of a classic Bloody Mary, so a little extra seems fitting. You could also add a pinch of cayenne if you’d like to spice it up for even more tingle. 🙂

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poached shrimp in a bowl with celery and lime for Clamato Bloody Mary.

 Clamato Bloody Mary Garnish – Options Galore!

The Bloody Mary garnish has taken many forms, from a simple celery stick to the outrageous creations touted by bars and restaurants around the country.  To pack people in on a quiet Sunday, they construct a gravity defying scaffold of everything from full on cheeseburgers, pizzas and even deep fried chicken — not a drumstick or wing — a chicken.  My assorted offering may pale in comparison, but come on, are you gonna deep fry a chicken just to impress someone at your weekend brunch?  I figure quick poached shrimp and an assortment of pickles, onions, olives, celery and lime make a pretty solid statement and elevate this classic brunch cocktail at home.

garnishes for Clamato Bloody Mary.

I prefer really large pimento stuffed olives, but almond stuffed or the ones filled with blue cheese are equally good.  Small-ish dill pickles or French cornichons  are great additions and you may also enjoy cubes of cheddar, provolone or cheddar jack.  I’m not as crazy about cheese and seafood together, but if you are — go for it!

poached shrimp for Clamato Bloody Mary garnish.

The showstopper here are the extra-large shrimp, preferably fresh, not frozen. (I only made 3 because I put this post together at 9 a.m. on a Monday morning with no one to help me drink…) To poach them, bring a pot of salted water to a boil, drop in the shrimp, cover and remove from the heat and let rest for 2-3 minutes until the shrimp are snappy and cooked through.  Then peel the legs and shell off, leaving the last knuckle and tail still attached. I recommend using extra long picks to hold all the garnishes and preparing the garnish BEFORE you assemble the Clamato Bloody Mary because it comes together fast.

horseradish for Clamato Bloody Mary.

Confession time – I realized AFTER I SHOT AND EDITED THE VIDEO below that I hadn’t included the horseradish and worcestershire sauce — which obviously belongs in this drink.  I know I’m going to get hate mail about it — especially on Facebook — funny how people get sanctimonious when they think they’re remaining anonymous… anyway, you’ll see what I mean in the video…

I used simple bamboo skewers to build my garnishes — and if you’re creating a Clamato Bloody Mary bar for a special brunch, assemble garnishes on the skewers before your guests arrive and maybe make several different versions to account for different tastes.

Clamato Bloody Mary in a glass.
Clamato Bloody Mary

Make several pitchers of Clamato Blood Mary’s the night before and refrigerate them overnight. Since you’ve done most of the heavy lifting, it’ll just be a matter of pouring and garnishing for individual guests. Keep the vodka, hot sauce, horseradish and additional sliced limes on the bar so friends can add more of their favorites to suit their tastes.

pickled onions, limes and Clamato Bloody Mary.

Now the only question is what’s on the menu at this shindig? Since we’re in a seafood theme with the cocktail, how about this quiche or these crab cakes or maybe fish ceviche, even a frittata? Whatever you decide, I’m sure it’ll be good!

Clamato Bloody Mary with skewer of garnish.

A bloody Caesar with garnish.
Print Pin
3.80 from 20 votes

Clamato Bloody Mary

A standard bloody, taken up a notch.  Make it as spicy as you like!
Author: Lisa Lotts
Course Drinks
Cuisine American
Keyword bloody mary, brunch cocktail, clamato
Prep Time 10 minutes
Total Time 10 minutes
Servings 1

INGREDIENTS:

For The Rim:

  • wedge lime
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon celery seed

For the Bloody Mary:

  • 2 ounces vodka
  • 6 ounces clamato
  • 3 drops Worcestershire sauce
  • 1 teaspoon horseradish optional
  • 1 teaspoon lime juice
  • ice
  • 2-3 drops hot sauce

Optional Garnish

  • stalk celery 1 per cocktail
  • poached shrimp 2 per cocktail
  • pimento stuffed olives 1-2 per cocktail
  • small dill pickle or French cornichons 1 per cocktail
  • pickled cocktail onions 1 per cocktail
  • whole pepperoncini peppers 1 per cocktail
  • lemon wedge 1 per cocktail
  • lime wedge 1 per cocktail
  • steamed mussels 1 per cocktail
  • crab legs (blue or snow crab) 1 per cocktail
  • whole steamed crawfish 1 per cocktail
  • cubed cheese cheddar, provolone, cheddar jack

Essential Item:

  • long skewers or picks for assembling garnish at least 6-8″ long

DIRECTIONS:

  • Assemble your garnishes by threading them onto the skewers. Chill until ready to serve.
  • In a small flat plate, combine the Old Bay seasoning and celery seed.  Shake the plate slightly to spread the seasoning into an even layer.  Rum a lime around the rim of a highball glass.  Turn the glass upside down into the seasoning until the rim is coated.  Set aside.
  • In a Boston Shaker, combine the vodka, clamato, worcestershire, horseradish (if using) and lime juice. Add ice cubes, secure the lid and shake vigorously to combine.  Pour the mixture into the prepared glass.
  • Add a dash of hot sauce and garnish with desired accompaniments.  Serve.

RECIPE VIDEO:

YouTube video

NUTRITION:

Calories: 180kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 74mg | Potassium: 389mg | Fiber: 1g | Sugar: 6g | Vitamin A: 870IU | Vitamin C: 32.6mg | Calcium: 92mg | Iron: 3mg

“Pin It” For Later!

Clamato juice adds a seafood twist to this Bloody Mary recipe, but it's the Bloody Mary garnish that makes it really special! Poached extra large shrimp along with an Old Bay rim make this Clamato Bloody Mary extra special. #bloodymary #clamato

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11 Comments

  1. 5 stars
    That’s great stuff. Been using clamato as a mixer for years now and it still works and tastses great with just the clamato, hot sauce and my favorite American bourban.

  2. Susan Karl says:

    5 stars
    Had a Bloody Mary made with Clamato in Ft Lauderdale more than 40 years ago in a bar on the water. We all said it was the best we ever had and a few years later when back there on vacation we asked the bartender his secret. I still love these and am going to a brunch Saturday and bringing bloody Mary’s , so happened to look up a recipe. Thanks for posting!

  3. David Giles says:

    That is a Bloody Ceasar, the national drink of Canada.

    1. Indeed! For Google purposes… it’s a Clamato Bloody Mary. Next time you’re in town, we’ll discuss the intricacies of keyword research!

  4. These are called Caesars!

  5. 5 stars
    Hands down my favorite drink any day of the week and bloody mary it is every time we go out for dinner :D. I need to try this soon, shame i haven’t tried making bloody mary at home until now. Lisa , your recipe is definitely tempting me to try soon

  6. 5 stars
    I don’t even remember the last time I had one of these. I think this weekend for Mother’s Day this just might be on the menu for hubby to make me!!

  7. 5 stars
    Can I say that I’ve never made a Bloody Mary? Yours looks so easy to make and packed with flavors! Such great pics too!!

  8. Rimmed with Old Bay and garnished with shrimp? That sounds like my kind of drink!