The Great Canadian Caesar!
Let’s be honest, the Caesar isn’t just a drink. It’s almost an appetizer. It’s practically medicine and they are really craveable!
From summer patios to Sunday hangovers, Canada’s most iconic cocktail deserves to be done right. As a chef, we love it because it plays with balance and boldness. As a Canadian, we love it because it’s ours. We can make it our own and serve it as part drink, part appetizer!
So let’s build your best-ever Caesar, with a smoky homemade rimmer, real-deal ingredients, and all the juicy, crunchy, briny extras that turn a drink into a full-on event.
What Is a Caesar, and Why Do Canadians Love It?
If you’re new to the Caesar game (listen, Chef Kirstie avoided it for years, now, after her first sip a few years ago, she can’t get enough) here’s the scoop: it’s like a Bloody Mary, but better. Invented in Calgary in 1969, the Caesar swaps tomato juice for Clamato, a blend of tomato juice and clam broth, and gets hit with hot sauce, Worcestershire, vodka or your favourite alcohol, and a rim that says “this isn’t your average cocktail.”
We Canadians order it for brunch, sip it by the BBQ, and, yes, sometimes load it up so heavily with garnishes it becomes an entire lunch.
Enjoy our version: it’s zippy, salty, smoky, and extra briny. Bonus: you’ll never buy store-bought rimmer again after this.
- Prep Time: 5-10 Minutes
- Total Time: 10 Minutes
- Yield: 1 drink, plus extra
Ingredients
- Lemon or lime wedge to rim the glass
- Rimmer on a plate (see ingredients below)
- 2 oz Gin (or vodka, but we're gin girls)
- 5 oz Clamato juice. We also LOVE the Matt & Steve's Mix.
- 2 tbsp pickle juice
- 3-4 dashes Worcestershire sauce
- 2-3 dashes hot sauce (Frank’s or Tabasco work great)
- Juice of 1/4 lime or lemon or both
- 1 bit of horseradish! (optional, husband loves a tsp. of hot Kozlik's horseradish)
- Lots of Ice
- An 'extreme bean'
- Celery stalk
- Pepperette
- A lovely skewer of olives or pickles and cubes of cheese
- Chicken wings on a skewer!
- Shrimp cocktail on a skewer
- Lime or lemon wedge
- 1/2 cup kosher salt
- 1 tbsp. celery salt
- 1 tsp. hot smoked paprika
- 1/4 tsp. freshly ground black pepper
- a pinch of dried herbs such as oregano or basil
- We also love Tajin! Makes a great quick rimmer or addition to the above.
Instructions
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Rim the glass with a lemon or lime wedge and your homemade rimmer.
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Add gin or vodka, pickle juice, lime juice, Worcestershire, and hot sauce.
- Fill glass about halfway with ice.
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Top with Clamato and give it a gentle stir.
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Garnish like a pro: Pile on the pickles, skewer up some savoury snacks, and serve immediately.
Notes
Substitutions & Variations
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No vodka? We love gin for a botanical twist. Tequila works too, and it becomes a “Bloody Maria Caesar.”
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Clamato-free? Use tomato juice + a splash of clam juice.
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Low-sodium? Opt for low-salt Clamato and dial back the Worcestershire.
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No celery salt? Sub in seasoned salt or even Tajín for a citrusy kick.
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Mocktail version? Skip the booze and double the pickle juice for a briny, bold zero-proof treat.
What to Know / Avoid When Making a Caesar
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Don’t skip the rimmer. It sets the tone and adds that first hit of flavour.
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Balance is everything. Caesar’s about contrast: salty, sour, spicy, umami. Taste as you build!
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Don’t skimp on ice. Warm Clamato = sad Caesar.
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Avoid over-garnishing with sweet items. This isn’t a dessert drink, think savoury, crunchy, tangy.
Storage & Make-Ahead Tips
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Rimmer mix keeps in a sealed jar for months, make extra!
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Garnishes can be prepped a day ahead and stored in the fridge, skewered and ready.
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Batch Caesars? Mix everything but the Clamato ahead of time in a pitcher, then pour over ice and top fresh.
Caesar FAQ
What’s the difference between a Caesar and a Bloody Mary?
A Caesar uses Clamato (clam + tomato juice), while a Bloody Mary uses straight tomato juice. Caesars are tangier, lighter, and, if you ask any Canadian—superior.
Can I make a Caesar without alcohol?
Yes! The “Virgin Caesar” is a staple in restaurants and just as tasty. Add a bit more pickle juice or Worcestershire for depth.
Is the Caesar only a brunch drink?
Not even close. We drink Caesars at brunch, yes, but also at BBQs, on the dock, or anytime you want a bold, savoury cocktail with some flair.
What’s the wildest Caesar garnish you’ve ever seen?
Mini grilled cheese, shrimp cocktail, even a whole slider. If it fits on a skewer, it belongs in a Caesar.
Final Thoughts from the Chef’s Barstool
There are a lot of cocktails out there, but none have the character, spice, and snackable attitude of a Caesar. Whether you’re a classic celery-and-lime purist or someone who turns your drink into a full-on grazing board, this cocktail is all about personal taste.
And once you’ve made your own rimmer and dialled in your perfect Clamato-to-pickle juice ratio, you’ll never settle for a bottled version again.
Raise your glass (and your skewer), and celebrate this brilliant Canadian creation with boldness, balance, and a little extra hot sauce. Cheers, friends!
For more drink ideas, click HERE!