The Best Caesar Recipe (co*cktail) - Food duch*ess (2024)

Is there anything more Canadian than the Caesar? Okay, maybe poutine and maple syrup, but Caesars are right up there! The Canadian Caesar features Clamato juice, vodka, Worcestershire sauce, and tobasco as its very basic fundamental ingredients, but can be altered and played with, to your hearts desire! My version of this co*cktail, The Best Caesar Recipe, features HP sauce for some added sweetness, horseradish for some bite, pickle juice for some tang, as well as a few added spices! Perfectly balanced in acidity, sweetness, spiciness, and tartness!

The Bloody Caesar: Oh So Canadian

The Caesar was invented in my home province of Alberta, in 1969 in Calgary at the Calgary Inn. The drink was created to celebrate the Inn’s new restaurant and was inspired by the Italian dish Spaghetti Vongole. The drink consisted of the liquid from hand-mashed clams, tomato juice, vodka, Worcestershire sauce, and seasonings. Eventually the drink evolved into a clam-infused tomato juice, Clamato Juice, vodka, Worcestershire sauce, tobasco, citrus (typically lime), and seasonings such as celery salt.

As of today, the Caesar is Canada’s number one drink – withover 350 million consumed every year. As well, while there are several brandsthat carry clam-infused tomato juices, Mott’s Clamato juice by far dominatesthe industry, holding about 95% of the market share! This drink can be found inevery grocery store in Canada, and I have even seen it in the US as well, instates such as Florida and Hawaii!

What Makes this the ‘Best Caesar Recipe’?

While variations for caesars are seriously limitless, with adaptations ranging from simple to downright absurd (I’m looking at you, Cool Ranch Dorito Caesar), my ‘best caesar recipe’ does not stray overly far from the original, but is different enough that it can stand out as a truly good Caesar. As mentioned above, this recipe for the best caesar utilizes HP sauce, which adds a delightful sweetness to the drink, helping to balance the other more acidic and spicy flavors. HP sauce is almost like a cross between Worcestershire sauce and ketchup. I also add a little bit of horseradish, which adds a super distinctive bite to the Caesar recipe, however it is imperative not to add too much, as the flavor can quickly overpower. A little bit of roasted red pepper seasoning and Montreal steak spice is added , as well as a touch of pickle juice, for its garlicky tang. Then, of course, are the classics: Worcestershire sauce, tobasco, clamato, and vodka. I rim this Caesar with a bit of lime juice and a mix of roasted red pepper seasoning, celery salt, and pepper.

The Garnishes

This is where it can get crazy! Caesar garnishes can rangefrom a simple celery stick or pickled green bean, to things such as lobstertails or hamburgers! I enjoy changing my garnishes up every once in a whilewith my garnishes ranging from beef jerky, pickles, olives, bocconcini, and ofcourse a classic celery stick! But feel free to add anything and everything youwant, I mean who would ever complain about too many garnishes, am I right?

Substitutes and Variations

• A1 sauce can be substituted for the HP sauce, however you may need to add a touch of sugar.
◦ If you prefer it spicy, feel free to add more green tobasco, or add some red tobasco, or use extra-hot horseradish
• If you don’t have green hot sauce, you can use regular tobasco, but cut the amount down by half.