Receipe for the Caesar made with 2 shots of vodka, a pinch of horseradish, a little spicy with 5 dashes of tabasco, made muddy with about 10 dashes of Worcestershire, all over ice, and filled to the top of a celery salt and spice rimmed glass with Clamato juice. Finished with three turns from a pepper mill on top of the ungarnished product. Garnished with a stick of crisp celery flanked by two cocktail olives, and a lime wedge on the rim.

Originally created at the Calgary Inn now Weston Hotel in 1969

A few years back the Buckineer made it with horseradish but in recent years they changed it.