I am currently sitting in the kitchen of a shared house in the tiny town of Tully somewhere in remote Queensland Australia. The temperatures are in the low 30s all week, it is humid as hell and I fear I will never be able to wear a pair of jeans again. It is a stark contrast to the -35 degrees of Canada that I was facing about 7 weeks ago. As I reminisce of the snow and air so cold your nose hairs freeze the second you step outside, I can’t help but crave a Caesar, and the irony is it would be better enjoyed here in sunny Australia than cold Canada.
The first time I had a Caesar was my second day in Canada. I was in Vancouver for a travel group orientation when we were given the rundown of all things Canada. They poured the Caesar from a can and it was warm. As a Bloody Mary lover, I didn’t want to like it, but oh my God, it was so much better than your bog-standard Bloody Mary. From the pickle juice to the seasoned rim, it is an explosion of flavor. Just like Bloody Mary’s, many consider it a brunch drink and a hangover cure. You could bet anything that as soon as the sun was peeking out, you’d find me at one of the bars sipping on this clam broth elixir.
What is Caesar?
Clam broth indeed forms the cornerstone of what differentiates a Caesar from a Bloody Mary. While the latter is a concoction of tomato juice with an array of spices and vodka, the Caesar’s unique ingredient is Clamato. A blend of clam broth and tomato juice. Initially, the idea of mixing clam broth with vodka may seem quite unconventional — or perhaps even a tad unappetizing to the unaccustomed palate. However, those who try it are often pleasantly surprised by the rich and savory umami dimension it contributes to the drink.
A Caesar is more than just a cocktail; it is a symbol of innovation in mixology, a reflection of culinary audacity that has stood the test of time. This Canadian-born beverage was not just a fleeting trend but rather has claimed its place as a beloved staple in bars and homes across many regions. Before you delve into preparing this drink with the guide I have crafted for you, let me steep you a little further into its storied past.
A Brief History of the Caesar
In Calgary, Alberta, back in 1969, bartender Walter Chell drew inspiration from spaghetti alle vongole. A classic Italian dish, as he sought to create a signature drink for a new Italian restaurant. His experiments led to the birth of the “Caesar,” a concoction that quickly won over patrons with its savory taste. Chell named the drink after the Roman emperor, cleverly tying it to the Italian theme of the restaurant.
The Caesar didn’t take long to capture the heart of Canada, becoming something of a national treasure. Canadians even celebrate “National Caesar Day” to pay homage to this beloved beverage. Over time, establishments across the country have personalized the Caesar. While sticking with the traditional mix but venturing into new territory with garnishes. They range from the classic celery stick and lime wedge to audacious additions like shrimp skewers, spicy beans, and even mini burgers, transforming the Caesar into a drink with countless delicious variations.
Some Facts about the Caesar Drink
- Many cities host festivals dedicated to the cocktail, with the largest one in Calgary.
- The first liquor store dedicated to the Caesar opened on July 1st 2023 in Calgary AB.
- Bloody Mary a La Milo’ in the 1951 Ted Saucier cocktail book titled ‘Bottoms Up’, appears to be the first published cocktail recipe that includes vodka, tomato juice, clam juice, and Worcestershire sauce.
- The Caesar was invented in 1969 by restaurant manager Walter Chell
- According to Chell’s granddaughter, his Italian ancestry led him to call the drink a “Caesar”
- Within five years of its introduction, the Caesar had become Calgary’s most popular mixed drink
- Mott’s company were independently developing Clamato, a mixture of clam and tomato juices, at the same time the Caesar was invented. Sales of Clamato were initially slow. Mott’s sold only 500 cases of Clamato in 1970, but sales consistently increased after the company’s distributors discovered Chell’s drink.
- Though it was not one of Chell’s original ingredients, Tabasco sauce is a frequent addition, as is horseradish.
- The Toronto Institute of Bartending operates a “Caesar School” in various locations across Canada. They teach bartenders how to mix several variants of the drink.
In conclusion, enjoying a Caesar is not only about the drink, but an experience. It’s a sip of history blended with rich flavors. Ready to embrace this? The following recipe will guide you in making the traditional cocktail, enriching your hosting skills with a unique touch.
How to make a Caesar
Equipment
- Highball Glass: The traditional glass used for a Caesar.
- Ice Cubes: To chill the beverage.
- Measuring Jigger: For accurate alcohol measurements.
Ingredients
- 6 oz. Clamato Juice: The quintessential base of the Caesar it’s a seasoned blend of tomato juice and clam broth.
- 2 oz Vodka: The alcohol of choice for a traditional Caesar.
- Hot Sauce to taste Tabasco is used for that kick of heat.
- 8 dashes Worcestershire Sauce: For depth of flavor and umami.
- Freshly Ground Pepper to taste for a bit of spice.
- 1 Pinch of Celery Salt: For the rim of the glass and also to sprinkle on top.
- 3/4 oz Lime: For the fresh lime juice and a lime wedge to garnish.
- 1 Celery Stalk: Often used as a garnish and a stir stick.
- Pickled Garnishes Optional: Such as beans, asparagus, or olives for added flair and flavor
Instructions
- Start by preparing your glass. Using some lime juice wet the rim of your glass. Place your celery salt on a plate in an even thin layer. Dip the rim into the celery salt and move it around in a circular motion until the rim is evenly covered.
- Stand your glass upright and fill it halfway with ice
- Next add your vodka. You can add anywhere between 1and 2ounces depending on how strong you would like it.
- Then it’s time to add some flavor. Go ahead and put about 8 dashes of Worcestershire sauce in and then add Tobasco to taste. I like 3 dashes in mine and I would consider that slightly spicy. If you don’t like spice 1-2 dashes will do or if your feeling brave and really need to wake yourself up you could put up to 5 dashes. If unsure wait till the end and do a taste test. you can easily make it spicier if you need.
- Add .5oz of lime juice just to give it a bit of acidity and to balance it out.
- Now you are ready to top it off with the Clamato juice. Leave a bit of space at the top so you can easily stir the drink and mix everything together.
- The final ingredient to add it some pickle juice. I would recommend .5oz but honestly just do it to taste.
- If you feel as though it is lacking something you can add some salt and pepper, or just go ahead and add a little dash of celery salt directly into the glass.
- Once everything is stirred and it is to taste go ahead and add some garnishes. I like to keep it simple with a lime wedge, a stick of celery and some form of pickle. You can use pickled cucumber, beans or asparagus.
And there you have it! It is now time to sit back and relax, preferably in the sun, and enjoy your Caesar as a true Canadian would. This really is an anytime-of-day drink, and you can customize it to your liking. Think gin or beer instead of vodka, Frank’s instead of Tabasco, and get creative with the rims. You could create your own blend with things like allspice and lemon pepper; the possibilities are endless! Make it a virgin by leaving out the vodka so everyone can enjoy it. Why not try having Caesars instead of Bloody Mary’s at your next brunch? See what your friends think (just make sure no one has any seafood allergies first) and if the Canadians are really onto something here.
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