As Labor Day approaches you know it’s time to up your Caesar game.
Pay the ultimate homage to summer with this truly Canadian tradition. While Caesars are traditionally made with vodka, you can make them with tequila, gin or rum.
Check out the Booze Bus price list to see how much you can save on your Labour Day lollapalooza.
Ultimate Caesar Cocktail from Girl Heart Food
- ½ lime
- ½ teaspoon celery salt
- 1 cup Caesar mix
- 2 ounces vodka
- 1 teaspoon horseradish
- 3 to 4 dashes Worcestershire
- 3 to 4 dashes hot sauce, or to taste
- pinch freshly ground black pepper
- ice cubes, to top glass
Wet the rim of a tall glass with lime (don’t discard the lime because the juice will be used in your cocktail).
Place celery salt on a small plate. Invert the glass into the celery salt to coat.
To glass, add Caesar mix, vodka, horseradish, Worcestershire sauce, hot sauce, lime juice (from the lime half) and black pepper. Use a spoon and stir to combine. Top with ice cubes (I like to give everything another little stir).
On a wooden skewer (big enough to cover a little more than the width of your glass), garnish as desired. Place over top of your glass. Add a celery stick to your cocktail (great for stirring and enjoying). Serve and enjoy!
Topping suggestions
- Pickled green beans
- Bacon
- Sliced salami
- Sweet onions
- Pimento stuffed green olives
- Celery rib
Pineapple Basil Caesar from EatNorth
- 4 1-inch chunks fresh pineapple
- 4 fresh basil leaves, ripped, plus more for garnish
- 2 dashes jalapeño hot sauce
- 2 dashes Worcestershire sauce
- 5 grinds fresh cracked black pepper
- 1 oz 100 per cent blue agave tequila
- 4 oz Mott’s Clamato
- salt and pepper, to rim glass
- pineapple chunks, to garnish
In a mixing glass, muddle all ingredient except tequila, Mott’s Clamato, salt and pepper and garnish.
Add tequila and Mott’s Clamato to glass, and stir well to mix.
Rim highball glass with salt and pepper and fill to the top with ice.
Strain the mixture into the highball glass.
Dip pineapple in salt and pepper, and skewer. Garnish with pineapple skewer and basil leaves.