Host the Best-Ever Caesar Bar
We are three seriously proud Canadians. We love everything about this country (minus how cold it gets in the winter), and know we’re lucky to call Canada home.
Which is why we’re going all out this Canada Day. As part of our Canada Day celebrations we’re hosting an epic Caesar Bar. For anyone who lives outside of Canada, you may not fully understand our love for our official cocktail: the Caesar. It’s weird when you think about it, because it has clam juice, but don’t think about it, just trust us and you will love it too.
It’s possible Caesar’s were invented by someone who was hungover, because it’s the best cure ever (fun fact: the Caesar was invented in 1969 by restaurant manager Walter Chell of the Calgary Inn, which is now the Westin Hotel, in Calgary, Alberta. He devised the cocktail after being tasked to create a signature drink for the Calgary Inn’s new Italian restaurant. Ya did good Walter!). It’s boozy, salty and spicy and will 100% make you feel 10 times better when you’re hungover (maybe because you can’t be hungover and drunk at the same time).
Our Caesar bar included all of the Caesar basics as well as the garnishes that are going to take it to the next level. Pretty much it consists of everything delicious, mostly pickled.
- Gin, optional, but if you’ve never had a gin Caesar you’re missing out
- White Rye, for fun, also because it’s a super Canadian twist on the classic
- Clamato juice, because Walter’s mix isn’t as good IMO
- Horseradish, we used the actual root and grated it, but a jar also works
- Lemons and limes, cut in to wedges
- Green olives
- Pickles, we had both big and small (of the gherkin variety)
- Pearl onions, pickled
- Asparagus, pickled
- Beans, pickled
- Pepperettes or pepperoni sticks
- Cheese, cubed (we used cheddar and marbled)
- Celery salt (for the rim)
- Wood skewers
- Glasses (we used mason jars but you can use a highball glass)
Grab a lemon slice and use it to wet the rim of your glass, then dip it in the celery salt. From there, add a couple of ice cubes to your glass. Grab the Tobasco and add as much as you’d like, then grab Worcesteshire and do the same. Then add 1 oz (or more if you’re feeling bold) to your glass and top with Clamato. Add a celery stick and straw. And now the fun begins. Grab a toothpick and skewer and grab all of the fixings that call out to you.
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