Every now and then I get a pitch from a company asking me to participate in this, or promote that. Sometimes the offer sucks and sometimes it’s kinda neat. This is one of those kinda neat times. Would have been a lot neater if they had paid me… perhaps with actual Caesars, for this post. But hell, I’m going to share it with you anyway.

It seems that, in prep for Canada Day, Motts Clamato has gotten together with their official Caesar Mixing Officer (I know right, how cool must his business cards be??), Clint Pattemore, to come up with a signature Caesar for every province and one for the territories. Sorry Territories – you always get the short end of the stick with stuff like this. Tell you what, pay for me to come up and visit you all and I will make you a Caesar recipe just for you. Deal? Deal.

That said, I like this. I really only know the original so I’m interested in seeing the twists on a classic. And of course sharing them with you! So here they are.

Newfoundland

Rim – Celery Salt
1 oz. Screech Rum
1/2 Scotch Bonnet Pepper (some seeds in)
2 grinds Fresh Cracked Salt and Pepper
4 oz. Mott’s Clamato
Garnish – Sardine on a Skewer

1. Muddle pepper in the rum in a mixing glass.

2. Add all other ingredients with ice and stir.

3. Rim the serving glass and fill with fresh ice.

4. Fine strain the Caesar into the serving glass, garnish.

PEI

Rim – Fresh Cracked Celery Salt and Pepper
1 oz. Prince Edward Potato Vodka
2 dashes Hot Sauce
½ bar spoon Fish Sauce
4 grinds Fresh Cracked Black Pepper
4 dashes Worcestershire Sauce
4 oz. Clamato
Garnish – P.E.I. Mussel

1. Combine all ingredients in a mixing glass with ice.

2. Roll three times with another glass.

3. Rim serving glass and fill with ice.

4. Strain the Caesar into the serving glass, garnish.

Nova Scotia

Rim – Fresh Cracked Salt and Pepper
1 oz. Gin
1 oz. Lobster Broth
1 dash Worcestershire Sauce
3 dashes Hot Sauce
3 sprigs Dill
3 oz. Mott’s Clamato
Garnish – Lobster Claw/Dill Sprig

1. Muddle dill in the gin in a mixing glass.

2. Add all other ingredients with ice and stir.

3. Rim the serving glass and fill with fresh ice.

4. Fine strain the Caesar into the serving glass, garnish.

New Brunswick

Rim – Fresh Cracked Salt and Pepper
1 oz. Brandy
3 dashes Louisiana Hot Sauce
4 grinds Fresh Cracked Black Pepper
6 leaves Arugula/Rocket
4 oz. Mott’s Clamato
Garnish – Seared Scallop

1. Muddle arugula in the brandy in a mixing glass.

2. Add all other ingredients with ice and stir.

3. Rim the serving glass and fill with fresh ice.

4. Fine strain the Caesar into the serving glass, garnish.

Quebec

Rim – Fresh Cracked Salt and Pepper
1 oz. Grand Marnier
Blueberries
3 drops Maple Bitters
½ oz. Lemon Juice
6 grinds Fresh Cracked Black Pepper
4 oz. Mott’s Clamato
Garnish – Blueberries Dipped in Fresh Cracked Salt and Pepper

1. Muddle blueberries in the Grand Marnier in a mixing glass.

2. Add all other ingredients with ice and stir.

3. Rim the serving glass and fill with fresh ice.

4. Fine strain the Caesar into the serving glass, garnish.

Ontario

Rim – Celery Salt
1 oz. Pisco Brandy
1 bar spoon Grated Ginger
2 dashes Worcestershire Sauce
3 dashes Peri-Peri Sauce
4 oz. Mott’s Clamato
Garnish Matt & Steve’s Extreme Bean

1. Muddle ginger in the pisco in a mixing glass.

2. Add all other ingredients with ice and stir.

3. Rim the serving glass and fill with fresh ice.

4. Fine strain the Caesar into the serving glass, garnish.

Manitoba

Rim – Fresh Cracked Salt and Pepper
1 oz. Crown Royal
1 oz. Bison Broth
2 dashes Garlic Hot Sauce
2 dashes Worcestershire Sauce
3 grinds Fresh Cracked Salt and Pepper
3 oz. Mott’s Clamato
Garnish – Buffalo Mozzarella Balls and a Cherry Tomato on a Skewer

1. Combine all ingredients in a mixing glass with ice.

2. Roll three times with another glass.

3. Rim serving glass and fill with ice.

4. Strain the Caesar into the serving glass, garnish.

Saskatchewan

Rim – Celery Salt
1 oz. Wiser’s Special Blend Whisky
1 fork full Sauerkraut
3 dashes Hot Sauce
5 grinds Fresh Cracked Black Pepper
4 oz. Mott’s Clamato
Garnish Pickled Baby Corn

1. Muddle sauerkraut in the whisky in a mixing glass.

2. Add all other ingredients with ice and stir.

3. Rim the serving glass and fill with fresh ice.

4. Fine strain the Caesar into the serving glass, garnish.

Alberta

Rim – Steak Spice
1 oz. Alberta Premium Rye Whisky
1 oz. Beef Stock
1 pinch Steak Spice
2 dashes Hot Sauce
3 grinds Fresh Cracked Black Pepper
4 oz. Mott’s Clamato
Garnish – Grilled Flank Steak on a Skewer

1. Combine all ingredients in a mixing glass with ice.

2. Roll three times with another glass.

3. Rim serving glass and fill with ice.

4. Strain the Caesar into the serving glass, garnish.

British Columbia

Rim – Chinese Five-Spice / Fresh Cracked Salt and Pepper
1 oz. Victoria Gin
½ bar spoon Siracha Hot Sauce
½ bar spoon Oyster Sauce
3 grinds Fresh Cracked Black Pepper
5 dashes Worcestershire
4 oz. Mott’s Clamato
Garnish Salmon Jerky

1. Combine all ingredients in a mixing glass with ice.

2. Roll three times with another glass.

3. Rim serving glass and fill with ice.

4. Strain the Caesar into the serving glass, garnish.

Canada’s North

4 oz Mr and Mrs T Margarita mix
1 oz Polar Ice Vodka
4 oz Mott’s Clamato Extra Spicy Cocktail
1 oz Polar Ice Vodka
4 dashes Worcestershire Sauce
2 dashes Freshly Ground Salt and Pepper
Garnish – Lime Slice

Make Margarita Slush:

1. In a blender, combine 4 oz of Mr and Mrs T’s Margarita Mix with 1 oz

of vodka and 3 cups ice. Blend until smooth.

2. In a separate glass, mix Mott’s Clamato Extra Spicy Cocktail, vodka,

Worcestershire sauce and salt and pepper over ice.

3. Scoop margarita slush into center of margarita glass.

4. Gently pour Clamato mixture around margarita slush.

5. Garnish with a lime slice

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