Recipe: Twists on the Classic Caesar

Calgary, 1969: Big cars, bigger sideburns and the liquid lunch is in full swing. It was good times, and then along comes Walter Chell, who makes everything better. Chell was bartending (there were no “mixologists” back in '69) at Calgary Inn, and, taking cues from Spaghetti alle vongole, he created what would become Canada's cocktail: the Caesar. The original recipe called for vodka, tomato juice, clam juice, hot sauce and Worcestershire sauce served in a celery salt-rimmed glass, and garnished with a lime wedge and a celery stalk. The popularity of Mott's Clamato merged the second and third ingredients.

Generally we don't like to monkey with perfection—and the Caesar is perfection—but given that we might have more than one over the Canada Day long weekend, we figured we'd give a few variations a whirl. Mott's chief Mixing Officer (I guess he's the CMO) Clint Pattermore has come up with one from each province but we'll stick with Alberta and BC, lest we go to far afield.

Alberta-Inspired Caesar Recipe
Steak spice (for rim)
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
Grilled flank steak on a skewer for garnish

Combine all ingredients in a mixing glass with ice. Roll three times with another glass. Rim serving glass and fill with ice. Strain the Caesar into the serving glass, garnish.

BC-Inspired Caesar Recipe
Chinese Five-Spice for rim
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
Salmon jerky for garnish

Combine all ingredients in a mixing glass with ice. Roll three times with another glass. Rim serving glass and fill with ice. Strain the Caesar into the serving glass, garnish. wl

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