Hail to Caesar and Me
July 19th, 2007
In honor of my upcoming birthday and the ensuing celebrations, this week’s recipes honour the mighty Caesar. The first tomato and clam juice concoction was invented in 1969, by a bartender named Walter Chell, to commemorate the opening of an Italian restaurant in Calgary, Alberta. (I was invented in 1965, by Roger and Doris Nelson in Centreton, Ontario)
This past spring at the Cottage Life Show, I had the privilege of watching a representative from Mott’s Clamato stir the crowd into a frenzy as he demonstrated the art of making a Caesar. Over 250 million these are sold annually, making it our number one selling cocktail in Canada. Here are some new twists on our old favourite.
Lemon Infused Caesar
Glass: Highball rimmed with celery salt or Clamato Rimmer
Garnish: Pepperoni stick, lemon wedge
1 oz. Bacardi Limon Rum
2 Dashes Franks Redhot Caesar Spicer
3 Pinches Clamato Rimmer
4 Dashes Worcestershire Sauce
4 oz. Mott’s Clamato
6 oz. Ice
Directions: Rim the glass with lime and Clamato Rimmer or celery salt. Fill glass with ice, add all ingredients and mix thoroughly. Garnish with a pepperoni stick and lemon wedge.
Caesar Margarita
Glass: Margarita glass rimmed with fresh ground salt and pepper.
Garnish: Cilantro sprig, lemon and lime wedges
1 oz. Olmeca (Gold) tequila
1/2 oz. Cointreau
Fresh lemon wedge
2 Dashes Frank’s Redhot Caesar Spicer
3 Dashes fresh ground salt and pepper
4 Dashes Worcestershire Sauce
4 oz. Mott’s Clamato
6 oz. Ice
Preparation:Muddle all ingredients, (put in tall glass and stir with a spoon) except for Mott’s and ice, in a mixing glass. Then add Motts and ice and mix thoroughly. Strain mixture into rimmed margarita glass over fresh ice. Garnish with a fresh sprig of cilantro, lemon and lime wedges.
Hot Pickled Caesar
Glass: Mug rimmed with Clamato Rimmer
Garnish: Dill pickle spear, lemon twist
1 oz. Polar Ice Vodka
2 Dashes Frank’s Redhot Caesar Spicer
3 Pinches Clamato Rimmer
4 Dashes Worcestershire Sauce
1/4 tsp. extra hot Horseradish
2 tsp. pickle juice
4 oz. Mott’s Clamato
6 oz. Ice
Directions: Rim the glass with lime and Clamato Rimmer. Fill glass with ice, add all ingredients and mix. Garnish with a pickle spear and lemon wedge.
Please drink responsibly.
Hail to the Caesar. Cheers!
Julie
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July 23rd, 2007 at 3:01 pm
Meeches in Honey Harbor uses a pickled hot string bean for a garnish. I found it to be a excellent compliment.
p.s. I like your blog Julie
October 24th, 2007 at 5:36 pm
Julie!! HELP!! I had a friend bring me some Clamato Rimmer for our bar and now we’ve run out. It just so happens that she had to go back to Toronto this month and I asked her to get me some more because we were about out. Now she’s telling me they quit making it… Is this true? I love the stuff and so does everyone else here. Is there any possibility you can hook me up with a source for the US? Your help would be greatly appreciated.
Brewster’s Bar
1220 S Wall Ave
Joplin, MO 64801
417-206-2739
October 25th, 2007 at 2:14 pm
Scott,
Give me a day or two to help track this down. I will see what I can do for you.
Cheers,
Julie