Clamato

I've always assumed for years, wrongly, that Mott's Clamato was Canadian. It's not. It's originally American. The drink was invented in 1966 by the Duffy-Mott company of New York. If you don't know it (and there may be many in Britain who don't), it's a blend of tomato juice and clam juice, with a few extra spices thrown in.

The Canadian connexion comes from the Bloody Caesar, Canada's favourite cocktail. In 1969, Walter Chell was challenged to create a new cocktail to celebrate the opening of a new restaurant, Marco's, in Calgary. He came up with a variation on the Bloody Mary, but decided to add clam juice to the tomato juice instead.

Today, Mott's Clamato is owned by Cadbury-Schweppes, and is popular throughout North and South America. The photograph shows the picante version- which is slightly milder in taste. It's estimated that approximately 70% of Clamato sold in the United States is bought by Hispanics. The Mexicans mix it with Budweiser beer to make the Chavela cocktail. I think I'll stick with the Ceasar for the time being.

Comments

[Werds]

Flavour-wise, if the Mexicans use lime (as served with all the best beer brands in London Tex Mex Restaurants)in the Chavela then I can imagine this would make it more palatable.

[steve]

cannot find clamato picante@local store in key largo,fl.was told it was discontinued.what is recipe?

[Werds]

Steve,

In response to your question the Clamato Picante is still being continued (according to the Mott's website) and can be ordered on line. I 'googled' it this morning and there are quite a few US mail order firms that should cover your need!

[steve]

I 'googled' clamato picante and maybe I don't have this google thing down but it seems they want $26 plus $8 shipping for 16oz. of hangover medicine? The regular stuff is available and I just want to know what I need to add to it to be simular to what it was.I've tried worschester,garlic,celery powder,hot sauce (what kind?) and it just isn't the same delicious, fulfilling, nourishing, flavorful breakfast drink I enjoyed on the weekends. Can someone please give me a clue as to the ingredients to make a palatable facsimile. Thanks.