Caesar Acadia
Created by David Mulock at JaBistro
David opted to swap the Worcestershire sauce out for the oyster juice, as it has the same sweet and salty texture; and no true Canadian can resist a fresh oyster.
Ingredients
1.5 oz. Iceberg Vodka
0.5 oz. fresh PEI oyster juice
2 small chili peppers
Clamato
Celery salt
Directions
Muddle Iceberg vodka and chili peppers in a mixing glass. Fine strain into a tall glass, rimmed with celery salt. Pour oyster juice out of the shell into the glass. Add ice and fill with Clamato.
The Smokehouse Caesar
Created by Brent Stanley at Wildfire Steakhouse & Wine Bar at the Cosmopolitan Hotel
Ingredients
1.5 oz. Iceberg Vodka
3 dashes of Crazy J’s Pepper Sauce
3 dashes of Worcestershire Sauce
1 pinch of garlic salt
5 squirts of Bull’s Eye Old West Hickory Smoke BBQ Sauce
Clamato
Celery salt (for garnish)
Cooked Canadian back bacon (for garnish)
Cooked and crumbled Canadian bacon
Directions
Rim glass with celery salt and crushed bacon. Add Iceberg Vodka, pepper sauce, Worcestershire sauce, garlic salt and BBQ sauce to an ice-filled glass. Pour Clamato on top of ingredients, filling the glass nearly to the top. Garnish with a piece of cooked Canadian back bacon.
La Caesar Vita
Created by Sal Mora at Paese Ristorante
Ingredients
1.5 oz. Iceberg Vodka
3 dashes of Crazy J’s Pepper Sauce
3 dashes of balsamic vinegar
3 dashes of Worcestershire Sauce
Pinch of garlic
Pinch of basil
Clamato
Celery salt (for garnish)
Fresh basil (for garnish)
Sprig of rosemary (for garnish)
Cooked garlic clove (for garnish)
Cherry tomato (for garnish)
Directions
Rim glass with celery salt and fresh basil. Add all ingredients to a glass with ice, pouring Clamato to the rim. Garnish with a cooked garlic clove, cherry tomato and a spring of rosemary. Serve and enjoy!
