In the late 1960s, Calgary Westin bar manager Walter Chell was asked to create something special. So he mashed up some clams, mixed their juice with tomato juice and thus embraced the philosophy of 'if it's good enough to eat, it's good enough to drink'.
Ingredients: 45ml vodka, 120ml clamato juice, 1tsp prepared horseradish, 2 dashes Worcestershire sauce, 2 pinches freshly ground black pepper, 1 pinch celery salt, 1 pinch salt.
Method: Combine all of the ingredients, except the garnish, in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker three times and strain into a rocks or highball glass filled with ice. Garnish with a celery stick and serve with the oyster on the half shell atop the glass.
How to roll: The roll is a gentler method than shaking and slows the ice from melting. Get a shaker with two tins, or two glasses that are large enough to contain the ingredients. Combine all the ingredients in one glass tin and fill with ice. Hold both tins (or glasses) a few centimetres from each other at chest level and pour the drink mixture between the vessels, trying to catch all the liquid. Pour all the ingredients back and forth from one vessel to the other three times. This, in essence, is 'the roll'.
Garnish: Celery stick and freshly shucked oyster on the half shell (optional).
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