Happy May long weekend everyone! How fitting is it that the Thursday before May long is National Caesar Day in Canada.
As Canada’s unofficial, official drink, the Caesar is a tried and true summer classic. With so many variations, my girlfriend Holly, of Chandeliers and Champagne, and I decided to try our hand at making our own go-to Caesar as the next drink in our summer cocktail series.
A key ingredient in Caesar’s is clamato juice. To all my American friends, you have to try a Caesar, a Bloody Mary is just not the same, trust me on this one.
Unsurprisingly, we had to make our garnish over-the-top; but what can I say, we’re a fan of flair. We’re also a fan of charcuterie. Hence the smorgasbord of delicious treats we topped our drink with. Now, let’s get mixing!
Charcuterie Gin Caesar
Yields 1 cocktail
- 1.5 ounces gin
- Mott’s Clamato, to fill
- 4 dashes Worcestershire sauce
- 4 dashes hot sauce (our preference: TABASCO)
- 1 tbsp pickle juice
- Salt, to season
- Pepper, to season
- Celery salt or Caesar rim spice
- At a bare minimum, you’ll want celery, however if you ask me, there’s nothing more depressing than a Caesar garnished with only celery
- We also added: a pepperoni stick, pickled bean, salami, pickled asparagus, sharp cheddar, pickled carrot and a pickle spear
- Rim a pint glass with citrus and celery salt. Fill glass with ice and add 1.5 ounces of gin.
- Top with Mott’s Clamato. Add four dashes of tabasco, four dashes of Worcestershire, two shakes each of salt and pepper, and a tablespoon of pickle juice.
- Stir well and garnish. Enjoy this great Canadian classic, Fingers crossed you can enjoy it on a sunny day at lake, but we are Canadian, and it is May, so chances are it might snow!
Hope everyone has a great long weekend. Be sure tag us if you recreate our drink using the hashtag #yegsummercocktail.
Check back soon, as Holly and I will be concocting fun cocktails all summer long!