How to mix the perfect Caesar, Canada’s cocktail

How to Be a Better Canadian: The first in a patriotic series



Maclean’s presents the first instalment in a patriotic video series, designed to hone your skills, add to your already encyclopedic knowledge of this great country and generally make you a super-Canadian.

This week: how to make the perfect Caesar cocktail by Raimey Bristowe, an instructor at the Toronto Institute of Bartending, who has made more than 2,500.

What’s your technique? Tweet us at @MacleansMag — or let us know in the comments below.


How to mix the perfect Caesar, Canada’s cocktail

  1. Classic recipe. I prefer a slight variation: Louisiana hot sauce instead of Tabasco, or to kick it up a notch, the Louisiana version with habenaro; and a pickled green bean instead of the celery (Blaze’s Beans are the best I’ve tried). Mott’s Caesar rim is nice with the lime essence already in there as well, but celery salt works just fine. Cheers!

  2. I also prefer a variation on this recipe. I rim a 12 to 14 oz. glass using a lime or lemon wedge and celery salt and then fill it half to two thirds with ice cubes. I then add 2 oz of vodka, a few shakes of celery salt, a pinch of sea salt, a dash of pepper, about 8 – 12 drops of Tabasco sauce (or a little more if I use Frank’s hot sauce or Crystal hot sauce), 4 or 5 shakes of Lee and Perrins Worchester sauce, two teaspoons of lime or lemon juice, a teaspoon of dill pickle juice, and a dollop of creamy horse radish sauce. I use a table knife to stir all those ingredients together and then add 5 or 6 oz of Clamato juice and stir again (glass will now be close to full). I then add a slim celery stalk and a wedge of lemon or lime and enjoy a nice big spicy, slightly tart Caesar.

    • Corrections to the above. Actually, a 16 oz glass works best (more room for the ice), you may need to add a few more shakes of worchester sauce depending on how freely it comes out of the bottle, and save all the stirring until after you have added the Clamato juice.

  3. I like the classic recipe.

    I also like the Cactus Club Variant.

    I modify as follows:
    – Motts All Dressed which is already spicy and includes horse radish
    – sriracha hot sauce replaces tabasco

  4. I just like the idea of this series, and that it begins with a lesson on how to make the perfect Caesar. As someone who has traveled a fair bit, I have come to discover this is truly a uniquely Canadian drink, owing to the fact that Motts Clamato is not widely available outside Canada. My husband and I once tried to bribe a waiter at an Atlantic City seafood restaurant known for their clams to mix some clam juice with tomato juice, vodka, tobasco and worcestercire (spell?) etc., and he refused, claiming health code violations or some such excuse. The best you can find in the states is a variation on a bloody mary, and it doesn’t even come close to the real thing.
    I’ve heard you can get Caesars in Mexico, though perhaps this is limited to resorts catering to Canadians.

    • We also travel in the States a fair bit and have discovered the same thing. Most Americans, including their bartenders, have never even heard of a Caesar. The only place we have found Clamato juice in grocery stores is in Florida (where a lot of Canadians spend the winter) but it is quite a bit more expensive (ie. $4.99 US for a small bottle) than in Canada. For any extended visits to the USA we now plan ahead and bring our own from Canada. But the vodka certainly is cheap down there!