The Bloody Caesar was invented in 1969 at an Italian restaurant inside the Calgary Inn (now the Westin Hotel) when bartender Walter Chell created a cocktail to commemorate the restaurant’s opening. Taking cues from the classic Italian dish linguini in clam sauce and riffing off the Bloody Mary, Chell mixed clam juice, tomato juice, and oregano with vodka and called it the “Caesar.” When a British man sitting at the bar declared, “That’s a bloody good Caesar,” the drink’s name was born. Today, the Bloody Ceasar is Canada’s national cocktail.
Damming Evidence
North American beavers are smaller than only the South American capybara, which
