Date: Tue, 19 Mar 1996 00:18:23 +0000 From: "Kris Boyle" Ill do my best here - but I am afraid that I am bit of a "season to taste" person. A Bloody Caesar is a Bloody Mary made with clamato juice, instead of tomato juice - pick your favourite brand, Motts is good - I tend to use Presidents Choice (a brand name from the frozen north ;-) Doesnt really matter as long as you get the Extra Spicy variant ;-) Bars tend to distinguish between Bloody Marys and Caesars by garnishing the Caesars with a lemon slice rather than celery. I dont know why other than it may make the distribution/identification task easier on the waiter/waitress - dont accept anything other than celery!! NOTE: Hot sauce to taste - I currently believe that mixing two differnet ones make it work better - now using Jalepeno Tabasco mixed with Ball of Fire habenero. Pick what works for you but stay away from anything curry based! A good variation is to add some fresh HOT horseradish into the above. I garnish with another good sprinkle of celery salt (or you could treat the top lip of the glass in sea salt and celery salt if you want to be fancy). Mix it all up before adding the garnish of choice - I like celery, others like carrot sticks, have enjoyed fresh green onion, and have endured a lemon wedge ;-) I think the reason that ther is no established recipe is that so much of the above is based on what YOU like. Play around with it and let me know what works for you!!! CHILE-HEADS DIGEST V2 #270 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.