So May 14 was the first National Caesar Day here in Canada. It passed right by us, but next time we will be ready, won’t we, Squamish? Let’s all hone our Caesar game between now and then and perhaps host our first annual Squamish Caesar competition.
Planning ahead, here is a little run-down on the history and the mystery of Canada’s most renowned cocktail.
The history of the Bloody Caesar goes back to its invention in 1969. Bartender Walter Chell was asked to create a signature drink to celebrate the opening of a new Italian restaurant in the Calgary Inn, which is now the Westin.
According to his granddaughter, “He’s Italian and a fantastic cook and came up with a concoction of mixing clam juice with tomato juice and Worcestershire sauce, Tabasco and vodka and, because of his Italian ancestry, decided to call it Caesar.
There was a British man at the bar at the time and he said, ‘That’s a bloody good Caesar,’ and that’s where he came up with the Bloody Caesar.”
There are a number of Caesar mixes available on the market today, with Mott’s being the oldest, having been produced since 1969. If you are looking for MSG-free mix, Western Family has a good one, but the new kid on the block and admittedly my favourite is Walter’s Caesar mix. It’s made in Vancouver, natural and delicious, if a bit spendy.
Variations on the Caesar can be made using tequila for a Cesare Sangriento, or using gin, which some call a Gaesar (pronounced “Geezer”).
Now, if you ask me, the thing that really makes a great Caesar is the condiments. Any number of hot sauces, brown sauces, liquid smokes, rims and additions can be made to make a Caesar extra delicious. I heard my sister say once that it’s her favourite drink because of the free salad. And salad there can be: pickled beets, asparagus, onions, celery, bacon, pepperoni sticks, prawns… You name it. Some may say these put it over the top, for the true Caesar lover, they are just right.
Where is your favourite Caesar around town?
Personally, I think what sends the Caesar from good to great is horseradish. If all you can get your hands on is the prepared stuff, then by all means use it, but the very best is fresh horseradish, grated and dropped in. So, so good.
Being a Caesar lover runs in the family. My mother swears by a spicy Caesar as a cure for the common cold. They are also touted as a hangover cure, with salt, vitamin C, a little bit of spice and hair of the dog.
Mexicans have their own twist on the Caesar: a Michelada. Rim a chilled pint glass with Tajin or a mix of chili powder and salt, muddle a good handful of cilantro at the bottom of the glass – stalks and all. Fill the glass with ice and add 2/3 cup of Clamato type mix and lime juice, hot sauce, Worchesterchire, Maggi sauce to taste. Serve with an ice cold Mexican lager on the side. Top with beer and enjoy.
One of the most fun things to do is to have a Bloody Caesar/Mary bar. My friend Jody’s are famous.
Create a buffet of every sauce, spice, rim, condiment, mix and spirit you can think. Add cute swizzle sticks, straws, tall glasses, rimming plates and loads of ice. Invite your most creative friends over for a Bloody bar and contest! Fun twists are bourbon, mango juice, fresh chilis, herbs and San Marzano canned tomatoes. Duck fat and smoked salt rim, anyone? (You can thank me later.)
The great thing about a Caesar bar is that even those who are not drinking alcohol can participate and enjoy. It’s like a savoury sundae bar for grown-ups.
Another way to kick up your Caesar experience is to create an infused vodka. Here is a very simple approach to infusions:
Take your favourite vodka (ideally, locally made). Pour it into a one-litre Mason jar, and add your infusion (choose from spices, garlic, chilis, well cooked – almost burnt – bacon). Cap with lid. Allow to sit for three days (or longer, to taste).
Shake a couple of times daily, and sample your potion. When it is perfect, strain it and put it back in the bottle.
Voilà! Your very own Caesar vodka.
