Bloody Caesar (Montréal)

Reportedly invented in Calgary in 1969, the Bloody Caesar is one of Canada's favourite mixed drinks, yet it's a relatively unknown cocktail in the United States. Similar to the Bloody Mary, the Bloody Caesar has an added depth to it, an extra punch and saltiness courtesy of clam juice. But what makes this recipe "Montréal style"? Most Bloody Caesar recipes I've come across call for lime, but in all my years in Montréal, I've never seen/drunk a glorious Caesar wedged with anything other than lemon.

2 oz Vodka
5 oz clamato juice
3 dashes Worcestershire sauce
5 dashes Tabasco sauce or any other pepper sauce

Garnish:
celery salt
1 wedge lemon
1 rib celery, the longer the better
ice

Rim a highball glass with the lemon wedge, then with celery salt.

Add ice.  Add vodka.  Add clamato juice.  Stir.

Add Worcestershire sauce. Stir. Taste. Add more if desired.

Add Tabasco or any other pepper sauce. Stir. Taste. Add more if desired.

Add celery stick and lemon wedge as garnish.