A well made Caesar or Bloody Caesar is a thing of wonder. The Caesar was invented in 1969 in Calgary and is estimated to be Canada’s most consumed cocktail. My experience with Caesar aficionados points to most having a very specific combination of base alcohol and ingredients that makes ‘their Caesar’ just right.
A few considerations for you to ponder before you begin:
- Rim mixture (salt, pepper, chili, steak spice, etc.)
- Choice of base alcohol (vodka, tequila, gin, rum, etc.)
- The use of Clamato versus tomato juice
- Drink additions (Worcestershire, horseradish, sriracha, pepper, lime, lemon, hot sauce/Tabasco, etc.)
- Garnish (celery, lime, spicy bean, bacon, seafood (shrimp, oyster, crab claw), etc)
My preference is an extra spicy Caesar with vodka. Here’s my recipe for you to try as your long weekend tipple. Enjoy!
1 oz. Vodka (your preferred brand – I’m a fan of Tito’s Handmade from Texas)
4 dashes Worcestershire Sauce
1 squeeze sriracha
1/2 teaspoon prepared horseradish (or the fresh stuff if you have it on hand)
Squeeze of lemon
4 oz. Clamato*
3 grinds fresh cracked pepper
3 pinches celery salt
1 pinch cayenne pepper
Lime wedge and caper berry
- Combine celery salt and cayenne in a shallow dish.
- Wet the edge of a pint glass, and rim in the celery salt-cayenne mixture.
- Add ice to the brim of the glass.
- Add the ingredients in order.
- Stir well to mix up the cocktail and garnish.
*Note: If you’d rather not use store-bought Clamato juice, make your own with two parts clam juice to one part tomato juice.
Did You Know?
Capers are the tiny green edible buds of the caper plant, which if left unharvested produce white and pink flowers, followed by berries. The caper berry, which is also pale green, is picked with its stem, and is about the size of a grape or olive. Both the buds and berries are edible and are pickled in brine, vinegar, or salt.