The beloved Caesar cocktail, which differentiates itself from its American cousin the Bloody Mary by its use of clam juice as an ingredient, was invented in Calgary and developed by hotel restaurant manager Walter Chell almost 40 years ago.
To celebrate Canada’s favourite cocktail, the luxury tourist train Rocky Mountaineer and Fairmont hotels and resorts teamed up to create a new version of the classic drink, here in Western Canada where it first originated.
Six Fairmont bartenders competed for the bragging rights of creating the best new Caesar recipe and, to make things extra challenging, they did it in a compact, moving kitchen onboard the Rocky Mountaineer.
The winner, Oisin Collins from the Fairmont Chateau Lake Louise, will have his recipe featured on the train all summer.
As well, Fairmont properties across Vancouver (Waterfront, Airport and Pacific Rim) will be featuring each of their bartender’s specialty Caesar recipes all summer.
Ingredients:
- 2 oz rye (Lot 40 or any other top rail spirit)
- 4 oz mango nectar
- 4oz Clamato juice
- .75 oz lime juice
- dash Siracha
- black pepper
- dash Worcestershire
Method:
Rim glass with chili sugar
Garnish: mango slice, fresh Thai chili, pepper jerky, grilled asparagus
Ingredients:
- 1 oz Smirnoff vodka (or 2 oz if needed)
- 1 oz house-made maple curry (maple syrup, turmeric, cayenne, coconut milk, lemongrass, salt and pepper, chili powder, coriander seeds, graham masala, curry powder, ginger and garlic)
- 0.5 oz lime juice
- Fill with Clamato
- Ice
Method: rim with celery salt, pink Himalayan salt, pepper and yellow curry mixture
Garnish: house-made pickled purple carrots and pea shoots.
Ingredients
- 1 oz Sheringham Vodka
- ½ oz Sheringham Aquavit
- ¾ oz smoked cedar tisane (herbal tea)
- 3 oz Walter's Caesar mix
- 1 dash Bittered Sling Cascade Celery Bitters
Method:
Rim glass with Old Bay seasoning
Garnish: Dill frond and small piece of smoked salmon
Ingredients:
- 1 oz Crown Royal
- 1 oz homemade Worchester sauce (apple cider vinegar, soy sauce, brown sugar, ginger, mustard powder, onion powder, garlic powder, cinnamon, pepper)
- ½ oz homemade spruce and roots bitter (lemon, lime and orange zest, crushed cardamom pods, fresh ginger roots, coriander seeds, white peppercorns, gentian root, spruce tips, fennel seeds, vodka, hone or birch syrup)
- Clamato juice
Method:
Mix Vancouver Island sea salt with Togarashi spice (Japanese red chili pepper) and lightly rim glass
Garnish: homemade salmon candy and a lime wedge
Ingredients:
- 1.5 oz Botanist gin
- .5 oz Chartruese
- .5 oz fresh lemon
- 4 dashes jalapeno Tabasco
- 4 oz Mick's Vegan Caesar mix
Method:
Chili salt rim
Garnish: Topped with a healthy pinch of local organic micro-greens and dehydrated limes
- Please enjoy with a compostable or re-usable straw
Ingredients:
- 1.5 oz vodka
- 4-5 oz Clamato
- 5 dashes Worcestershire
- 2 - 3 dashes hot sauce (Tabasco or any green jalapeno hot sauce)
- Splash fresh lime juice
- Horseradish (if desired)
Method:
Generously rim a glass with celery salt. Mix all ingredients together and stir. Fill glass with ice and add the Clamato mixture.
Garnish: Top with celery foam, peppered smoked salmon jerky and sea asparagus (if available)
Celery cucumber foam (requires a whipping siphon)
- 1 peeled long English cucumber
- 5 stalks fresh crisp celery
- Water, up to 2 cups
- 1 tbsp lime juice
- Dash of salt
- 1.5 tsp powdered gelatin
- Pinch of cayenne pepper
Method:
- Blend cucumber and celery
- Strain through a sieve getting any large pieces out
- Top up with water up to two cups. Add other ingredients
- For gelatin follow the directions on the package
- Put liquid into siphon
- Charge with 1 NO2 cartridge
- Shake
- Repeat with one more cartridge
- Chill
- Foam should be soft and mixable
