Mixologist: Pineapple Basil Caesar

The long weekend is the perfect time for a Caesar, possibly Canada’s best loved cocktail, which is delicious despite being virtually unknown outside our borders. Put a little twist on it, and it becomes a pineapple basil Caesar.

(Obligatory side note: sometimes, churlish Americans who dislike the idea that they don’t have something argue that the Caesar is just a bloody Mary with clam juice. The addition of clam juice makes it a different cocktail, in much the same way that lemonade with gin is no longer just lemonade, it’s a Tom Collins.)

For our tequila, we used Tromba, which is a DailyXY favourite and is entirely worth sipping on it’s own, just as you would whisky. For our hot sauce, we used Frank’s, although if you’re feeling like a hipster, there’s always Sriracha.

1 1/2 oz. tequila
4 oz. Clamato
4 leaves fresh basil (ripped up)
4 chunks pineapple (1 inch cubes)
4 grinds pepper
2 dashes Worcestershire sauce
2 dashes hot sauce
Fresh cracked salt and pepper

In a mixing glass, muddle pineapple and basil with tequila.
Fill with ice and add remaining ingredients; stir well.
Rim serving glass and fill with fresh ice.
Strain Caesar over fresh ice, leaving chunks of pineapple and basil behind.
Garnish with a skewered pineapple chunk wrapped in basil.

This is a test