Virgin Caesar Recipe

Rim the glass

Pour the coarse celery salt onto a small plate. Run the lemon or lime wedge around the outer rim of a highball or pint glass to moisten. Dip the rim into the celery salt and twist to coat evenly. Set the glass aside.

In a mixing pitcher or large jar, combine 2 cups tomato juice, 2 tablespoons fresh lemon juice, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon prepared horseradish, 1 teaspoon soy sauce, 1 teaspoon celery salt, 1 teaspoon freshly ground black pepper, and (optional) 1 teaspoon pickle or olive brine. Stir vigorously for 20–30 seconds until evenly combined and slightly frothy.

Taste the mixture and adjust seasoning: add more hot sauce for heat, more lemon for brightness, or a pinch more celery salt if it needs lift. If the mix is too thick or salty, add up to 2 tablespoons water to balance.

Fill the prepared glass with about 1 cup of ice cubes (or to the top).

Pour the Virgin Caesar mix into the glass over the ice, leaving about 1/2 inch of headspace. Stir gently with a bar spoon or long spoon for 5–10 seconds to chill and integrate flavors.

Garnish: Add a trimmed celery stalk and tuck a lemon or lime wedge on the rim. If using, skewer and place a pickled green bean, dill pickle spear, or cocktail shrimp on a cocktail pick and rest across the glass.

Serve immediately with a straw and an extra lemon wedge on the side for guests to add more citrus if desired.