TANQUERAY COASTAL CAESAR

My Cellar

Serves 1

1 lime

celery salt seasoning, to rim

1½ oz (45 ml) Tanqueray London Dry Gin

5 oz (150 ml) Clamato juice

3 dashes Worcestershire sauce

1 tsp (5 ml) seafood sauce

1 cup (250 ml) ice

1 celery stick

1 piece cooked shrimp, for garnish

1 slice lemon, for garnish

Moisten rim of highball glass with a lime wedge and roll in celery salt to coat. Combine Tanqueray gin, Clamato, Worcestershire and seafood sauce in an ice-filled shaker. Shake well and strain into rimmed glass. Garnish with celery, shrimp and lemon wedge.