My sister is in Australia working at a Melbourne microbrewery; she’s meeting new people, making mad money and laughing in the sun. Hold your envy though. Way across the world, on that secluded continent overrun by tanned surf gods and cuddly koalas, they are – gasp – Caesar-less. If you’re Canadian, I know what you’re thinking: What kind of hell is this?!
We have hockey, we have maple syrup and dangit, we’ve got Caesars. It’s the all day drink, appropriate with any meal and is the ultimate cure for a rough night out. It’s versatility is a reflection of our country’s accommodating nature: not too spicy, no salt, heavy on the horseradish, extra Worcestershire sauce… you get the picture. There’s a lot to be said about the quality of this fine drink; I feel it is more than fair to judge an establishment on how its delivered. Hell, every bartender’s mantra is “I make the best Caesar”. How you take this drink screams personality. Spicy means bold. Horseradish, adventurous. Extra pickles, a go-getter. It’s more telling than an astrological sign. I like my Caesars spicy, muddy (Worcestershire heavy), with pepper, lime (not lemon) and with a small colourful salad around a rim that is thickly salted (now, decipher that convoluted concoction of personality). That baby could bring a man back from an alcohol induced comma.
Since last week I tweaked some traditional breakfast drinks, I decided to toy around with one of my favourites. I set aside a jar with 2 cups of vodka, added 1 heaping teaspoon of peppercorns and a small pinch of chilli pepper flakes. I let it sit for a week, swirling the jar once a day (or, whenever I thought of it) and then ran the liquid through a strainer right before serving. The vodka ended up a nice, dark brown (conveniently, the colour of Worcestershire). I added an ounce and a half – let’s be real – to a tall glass which was generously rimmed with Montreal Steak Spice and half filled with ice. Topped up with Mott’s Clamato, added a dash of tabasco, lime juice and an assortment of Caesar essential veggies.
The pepper vodka was awesome in the mix (I’ve already started a second batch) and you haven’t lived until you try it with Montreal Steak Spice.
What can I say? I make the best Caesars.
The great Canadian cocktail: Brave the snow, it’s worth it.