Caesar Drink Recipe
The Caesar is Alberta's own. Walter Chell created it in 1969 at the Calgary Inn to mark the opening of a new Italian restaurant, and it's been Canada's favourite brunch, patio and long-weekend drink ever since. It's savoury, spicy and easy to scale for a crowd.
Ingredients
- Lime wedge and celery salt, for the rim
- Ice
- 1 oz (30 ml) vodka
- 4 oz (120 ml) tomato-clam juice
- 2 dashes hot sauce
- 4 dashes Worcestershire sauce
- Pinch of salt and black pepper
- Celery stalk and lime wedge, to garnish
Method
- Run a lime wedge around the rim of a tall glass and dip it in celery salt.
- Fill the glass with ice.
- Add the vodka, hot sauce, Worcestershire, salt and pepper.
- Top with tomato-clam juice and stir gently.
- Garnish with a celery stalk and a lime wedge.
Tips & variations
- Make it your own with a spicy pickled bean, an olive or a squeeze of lemon. Keep the garnish snack-sized.
- For a Virgin Caesar, skip the vodka and add an extra ounce of tomato-clam juice. It's a great zero-proof option for drivers.
- Batching for brunch? Mix the juice, sauces and seasoning in a pitcher ahead of time and add vodka glass by glass, so guests can choose how strong (or not) they want it.
Source: The Canadian Encyclopedia: Caesar cocktail
Photo is illustrative.
Please enjoy responsibly. One standard drink is 43 ml (1.5 oz) of spirits. Know your pours, eat something, and plan a safe ride home.
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Frequently Asked Questions
Where was the Caesar invented?
In Calgary, Alberta. Walter Chell created it in 1969 at the Calgary Inn (now the Westin Calgary) to celebrate the opening of the hotel's Italian restaurant.
Can you make a Caesar without alcohol?
Yes. A Virgin Caesar uses the same rim, juice, sauces and garnish. Just leave out the vodka and add a little more tomato-clam juice.