Did you know that last year, Canadians consumed more than 398 million Caesars and that number is expected to rise even higher as Canadians toast this milestone anniversary with our nation’s cocktail (as named by Parliament in 2010). I guess the fact that the Caesar is my favourite morning beverage (well maybe after coffee but definitely before orange juice), makes me Canadian. So much so, that I fear a full time move to the US and the land of the poor imitations in the forms of the Bloody Marys. I may have to import…
So to help us all have an amazing National Caesar Day, I have partnered with Mott’s Clamato and nerdy-hunk (nunk?)Dan Levy t0 share with my readers a new take on the classic. This Caesar is a spicy and savoury twist on the classic that pays homage to his love of brunch and all things Canadian. The garnish basically includes a full brunch: maple bacon, an egg slider, tater tots and a donut hole!
Official Caesar Recipe of 2017, created by Dan Levy
- 1 oz (30 mL) vodka
- 4 generous dashes of Worcestershire sauce
- 4 generous dashes of Cholula hot sauce
- 1/4 oz (7.5 mL) green olive juice
- 1 teaspoon white horseradish
- 3 pinches of truffle salt
- 4 grinds of cracked pepper
- Mott’s Clamato Extra Spicy and Pickled Bean Cocktail (half and half)
- Garnish: Two strips of maple bacon (baked in the oven until crispy), one mini egg slider, two tater tots and a crueller donut hole
- Rim a highball glass with juice from a lemon wedge & celery salt.
- Fill the glass halfway with ice and add ingredients in the order listed above.
- Squeeze the lemon wedge into the glass, stir well.
- Place bacon on top of the glass and use a skewer to attach the garnishes for placement on the bacon.