Charcuterie Gin Caesar

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

You’ll need:

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
Ice

Rimmer:

Celery salt or Caesar rim spice
Lime

Garnish:

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

Directions:

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!