Best Canadian Caesar Cocktail

If you could be any cocktail, what would you be? For me, it’s gotta be a Canadian Caesar. Why? It’s funky, it’s spicy, and a unique fusion of the best things! 

I love myself a Canadian Caesar cocktail - always have and always will. It is our country’s national drink, after all, and it’s perfect for Canada Day which is just around the corner! 

Walk into any bar, order a Caesar, and get ready to be mind blown by this funky fusion of clamato juice, vodka, sauces, and toppings. Or better yet, make it yourself with the best recipe below. 

Oh, and in case you were wondering – it’s a casual cocktail, so don’t worry too much about the technique - just have fun with it! 

Recipe Origins

Which one came first: Bloody Caesar or Bloody Mary? 

There are some obvious similarities between a Bloody Caesar and a Bloody Mary. For one, they have a bright red hue (props to the tomato juice). They’re also made with the same alcohol - vodka. 

So which one came first? Well, it’s said that the Bloody Mary was first invented in England in the 1920s. The Caesar cocktail came much later and blessed the 70s with its birth. 

Who invented the Canadian Caesar cocktail? 

The genius who invented the Canadian Caesar goes by the name Walter Chell. Asked to create a signature cocktail for an Italian restaurant at the Calgary Inn (known today as Westin Hotel), he drew inspiration from spaghetti alle vongole, a pasta dish made with clams. Needless to say, people loved his recipe, and the rest is history. 

Recipe Ingredients

If you haven’t had or heard of a Caesar before, you’re going to be puzzled at this ingredients list. The items may not look like great chemistry at first, but trust the process! The same way we trust eggs in a good ol' eggnog cocktail recipe. To put together a classic Canadian Caesar, you will need: 

• Clamato juice - Tomato plus clam juice. For the best results, use Mott’s Clamato juice and chill beforehand. 
• Vodka - Use plain, unflavored vodka. Chill beforehand. 
• Worcestershire sauce - To get the closest results to the original caesar, use Lea & Perrins Worcestershire sauce. 
• Tabasco - Turn up the heat with tabasco sauce (or any hot sauce). Add as much or as little, depending on your tolerance. 
• Dill pickle juice - Use the juice from a jar of dill pickles. 
• Lime - Most cocktails already use lime as an ingredient, and the Caesar is no exception. We will slice lime into wedges and squeeze it into the alcohol mix. 
• Spice mix - What, you thought spices were made for cooking only? Not anymore! This Bloody Caesar drink calls for freshly ground black pepper, Montreal steak spice, and celery salt. 

The world really needs more geniuses like Walter Chell. I can’t believe these ingredients can actually form such a tasty drink! 

Step-by-Step Instructions 

All you need to make a Canadian caesar is a pitcher, a glass to drink from, and a long spoon. You don’t need shakers, martini glasses, or a decked-out cocktail bar. It’s easy peasy. 

Step One: Before making the drink, prepare all the ingredients.  

• Chill the clamato juice and vodka. 
• Mix Montreal steak spice and celery salt on a shallow plate. 
• Slice the lime into wedges. 
• Squeeze one large lime, making lime juice. 
• Mix Montreal steak spice, celery salt, and freshly ground black pepper. 

Step Two: Then, take a lime wedge and circle it around the rim of the glass (whichever glass you feel like). Then, dunk the rim on a plate of Montreal steak spice and celery salt. 

Step Three: In a pitcher, pour in the clamato juice (shake before pouring). Then, add in the other liquids: vodka, Worcestershire sauce, tabasco, dill pickle juice, and lime juice. 

Step Four: Next, sprinkle the Montreal steak spice, celery salt, and freshly ground black pepper into the pitcher. Stir thoroughly, mixing the spices well. 

Step Five: There’s your cocktail! Now it’s time to serve, and this is the fun part. Fill the glasses with ice and pour the cocktail on top. Give it another stir with a long spoon. Add on your favorite toppings and go WILD.  

Don’t judge me when I tell you what toppings I like on my Caesar cocktail: 

• Strips of crispy fried bacon 
• A skewer of dill pickle slices and garlic-stuffed olives
• A celery stick

I’ve seen some variations in restaurants with a slice of pizza, chicken nuggets, mini burgers, and even steak. Like Cady from Mean Girls would say, the limit does not exist! 

What variations have you seen before on a Canadian caesar? Leave a comment and let me know!

Expert Tips and Tricks 

Measure all your ingredients away from the main mixture:

I like to measure my ingredients at the side of the pitcher instead of directly over it. One time, I made the mistake of measuring the Lea & Perrins sauce while hovering above the pitcher. 

It sounded smart until I accidentally poured in way too much of it. I had to start all over again. So, always measure your ingredients over a sink or a bowl before adding them to the main mixture. 

Choose the best type of ice for your cocktail:

Different types of ice will affect how quickly your drink dilutes. I recommend using regular cube ice (the most common type that comes with the refrigerator) or sphere ice (which has a super fancy look). 

Both of those have a slower melting rate which means your caesar cocktail will stay undiluted for longer. Crushed ice, on the other hand, will dilute your cocktail much quicker. 

I am SO excited to make this drink for July 1st. Happy Canada Day, everyone!