The cocktail was invented by bartender Walter Chell at the Owl's Nest Bar in the Calgary Inn (now Calgary Westin Hotel) in Calgary, Alberta in 1969, to accompany the opening of a new restaurant, Marco's. In its original form, it contained tomato juice and mashed clams; Clamato had only just been released (with the assistance of Chell) by the Mott's company that very year, and was not yet widely known or available.

Starting in 2002, Mott's began marketing pre-mixed Caesars in twelve-ounce bottles.

Variations can include substituted or added ingredients, like salt and pepper, cayenne pepper, horseradish, or lemon juice, seasoning salt or lemon pepper (rather than celery salt), a garnish of dill pickled cucumber, spicy pickled green bean or asparagus. Occasionally a prawn (especially in seafood restaurants) or crisp bacon is used as a garnish. Other names for a Caesar include Bloody Caesar, Canadian Caesar, Salted Caesar, and Clamdigger.

 

1 1/2 oz vodka
fill with clamato juice
3 dashes Tabasco® sauce
3 dashes Worcestershire sauce
 

Line the rim of a glass with salt and pepper. Over ice, add vodka, fill with clamato juice, then add the remaining ingredients. Garnish with a celery stick. Add more tabasco sauce if desired.