Bloody Tsipouro

Here in Canada, a drink similar to a Bloody Mary was created and called “Bloody Caesar”. It’s like the Bloody Mary but with a Tomato/Clam juice cocktail. Although earlier versions appeared in New York, the official creation/credit goes to Water Chell, creating it for a new Italian restaurant in the Calgary Inn (today Westin Hotel).

The booze base is vodka but I am offering a version that uses Tsipouro, a Greek grappa if you will. What is Tsipouro? It’s a spirit made from the pomace “residue like stems and grape skins) that are leftover after making wine.

Same alcohol content as vodka but more complexity in flavour. I made this yesterday and I got a little tipsy after making two of these. I had to make sure the recipe was “just right”.

The sacrifices I make for you!

Bloody Tsipouro

(serves 1)

1 oz. Tsipouro (without anise) or grappa

2 dashes of hot sauce of your choice

3-4 dashes of Worcestershire sauce

squeeze of lemon (or lime) juice or splash of pickle juice

couple of grinds of fresh pepper

4 oz. Clamato or Bloody Mary Mix

Garnish

Skewer of cherry tomato, green olive, spicy pepper, cucumber

1. Rim a tall glass with celery salt or Tajin.
2. Add the Tsipouro, hot sauce, Worcestershire and ground pepper
3. Add ice and top up with Clamato or Bloody Mary Mix.
4. Top with garnish and serve.

NOTES:

• Here in Ontario, tsipouro can be purchased through LCBO (check locations on their site)
• You can use grappa instead (same method of production
• In Canada, we use Clamato and for the rest of the world, go for Bloody Mary Mix
• Depending on the region, Tsipouro is also known as Raki or Tsikoudia. Some versions of Tsipouro contain anise (avoid for this drink)