My name is Chris Natale. I am the dean of Mott’s Clamato Caesar’s School here in Quebec. Today we serve over 3 hundred million Caesars a year. You will need vodka, lemon’s slice, spices, and motts clamato. The tools here to make a bloody Caesar a big set mixing glass, a bar spoon or a tablespoon some hem, a shaker. So one is Yotka, one ounce vodka. Two is your Tabasco, or in this case, Fongs red hot Ceasar spicer, which is excellent for this Ceasar, got two drops there. Three, salt and pepper, so one, two, three, and two dash of salt. So, four dashes of Worcestershire sauce, lot’s of Clamato, so the perfect Ceasar. I’m going back and forth to mix the ingredients, giving it a really some Ceasar taste from beginning to end, one more time. Rim the glass, so it makes it nice and sticky, and put some salt, or Ceasar liner and coarse bucket. You garnish with a celery stick and a lime wedge. Now that is the first Ceasar.