The Caesar is a quintessential Canadian drink and is rumoured to have been invented in Calgary. Our consistent complaint when traveling abroad is that you just can’t get a good one outside of Canada, and sometimes a Bloody Mary (sans rimmer and clam juice) just won’t do. We feel so patriotic about this drink that we’ve included two delicious variations.
EAST-MEETS-WEST COAST CAESAR
One of our all-time favourite cocktail-and-food pairings is a Caesar served alongside fresh seafood. So we’ve combined the best of both worlds by creating this classic cocktail that’s loaded with fresh Canadian seafood garnishes! The results? The perfect hair-of-the-dog cocktail that’s a meal in itself.
Makes 1 drink
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Dulse-Salt Rimmer
1 lemon or lime
Ice cubes
1 1⁄2 oz vodka, such as Alberta Pure or Banff Ice
1 tsp (5 mL) freshly grated horseradish
2 dashes hot sauce, preferably Cholula
2 dashes Worcestershire sauce
Generous grinding of freshly ground pepper
4 to 6 oz tomato-clam juice, preferably homemade using red tomatoes
1 cooked large BC shrimp, peeled and deveined with tail-on for garnish
1 to 2 Pickled Purslane Clams for garnish, optional
1 fresh Canadian east or west coast oyster or clam for garnish, optional
Place dulse rimmer on a small plate. Squeeze a lemon wedge around rim of a large glass. Turn outside rim of glass in dulse salt. Fill glass with ice. Pour in vodka. Add horseradish, hot sauce and Worcestershire dashes. Sprinkle with pepper and squeeze in juice from a large lemon wedge. Top with tomato-clam juice. Stir to mix and chill drink. Taste and adjust flavouring to your liking. Skewer clam and shrimp. Garnish Caesar with seafood skewer and a freshly shucked oyster balanced over the ice. Serve immediately.
THE GREAT WHITE CAESAR
Here’s a riff on this classic drink tailored to gardeners and DIY-ers alike. We’ve used fresh herb rimmer and homemade tomato-clam juice — made with Canadian clams and super sweet, juicy, local tomatoes — but store-bought juice and rimmer will also do the trick.
Makes 1 drink
Lovage Salt Rimmer
1 lime or lemon
Ice cubes
1 1⁄2 oz vodka, such as Alberta Pure or Banff Ice
2 dashes hot sauce, preferably green or Cholula
1 dash Worcestershire sauce
Generous grinding of freshly ground black pepper
4 to 6 oz Great White Tomato-Clam Juice
Place lovage salt on a small plate. Squeeze a lime wedge around rim of a large glass. Turn outside rim of glass in lovage salt. Fill glass with ice. Pour in vodka. Add hot sauce and Worcestershire dashes. Sprinkle with pepper and squeeze in juice from lime wedge. Top with tomato-clam juice. Stir to mix and chill drink. Taste and adjust flavouring to your liking. Garnish with a half lime wheel.
