Sips & Sights-There’s No Place Like Home… for a Caesar
It started one late Sunday morning with an overambitious brunch menu, an unopened bottle of Clamato, and a slightly too-cocky “I can make Caesars better than the restaurants” claim.
Challenge accepted — and conquered. That’s how Caesar Sunday was born, or at least how I now remember it. And now, it’s more than a drink. It’s a ritual. Almost every weekend, our kitchen transforms into a full-on garnish bar, complete with cutting boards, skewers, and a soundtrack of whatever classic rock or show tunes we’re in the mood for that day. I would like to say that it’s a whole family affair, but this is a treat that I enjoy crafting for myself… and I have to be silent setting up before my daughter hears the pickle jar opening and comes to snatch up all the pickles.
When most people think about cocktails, they think about going out to patios, restaurants and bars. And don’t get me wrong, I love a night on the town sampling the latest drink specials (and yes, more of that is coming your way in this column!). But today, I’m flipping the script and keeping things close to home or camp — because sometimes the best sips happen in your own kitchen, with the people you love, and a fridge full of flavour.
Let’s talk about a true Canadian classic and my personal ride-or-die: the Caesar.
If you’re not familiar (looking at you, American cousins), the Caesar isn’t a Bloody Mary. While my husband prefers a Bloody Mary, I’ll stick to my Caesar. It’s bolder, brinier, and 100% born-and-raised Canadian. Created in 1969 by Calgary bartender Walter Chell, it was inspired by spaghetti alle vongole — he mixed vodka, clam juice, tomato juice, Worcestershire, and hot sauce… and boom. A legend was born.
Here’s the classic version we started with years ago:
- 1.5 oz vodka
- 3 dashes Worcestershire
- 2 dashes hot sauce (Frank’s RedHot or Tabasco, your call)
- A pinch of celery salt
- Clamato juice to top
- Garnish: celery stalk and lime wedge
- Rim: celery salt (rub the rim with lime, dip, and go)
But here’s the best part — once you’ve nailed the base, the Caesar becomes your canvas.
Ours has evolved into a full-blown event. We’ve added pickled everything — green beans, asparagus, pearl onions, even Brussels sprouts (don’t knock it till you try it). We’ve swapped pepperoni sticks for beef jerky and cubed cheese. We haven’t topped ours with a burger yet, but… give it time.
My favourite Caesar hack? Pickle ice. We freeze leftover pickle juice with a splash of Worcestershire and hot sauce. So when it melts, your drink gets even better. No water-down nonsense here. And nothing wasted — in this house, pickle juice is sacred.
Whether you’re kicking off Sunday brunch, basking in a sunny deck moment, or just need a little salty satisfaction, the Caesar never disappoints. It’s bold. It’s totally customizable. And it’s a drink with personality — just like the people who make it.
So while I’ll be back soon, hunting down Thunder Bay’s best cocktails one bar stool at a time, I wanted to leave you with this: There’s something about sipping a Caesar by the lake — sweatshirt on, hair still damp from a swim, bugs swarming the citronella candle — that just hits different. We’ve made them at the camp with nothing but red Solo cups and paper plates for the rimming salt. I’ve stirred one with a twig once. No regrets.
And if the Clamato freezes in the cooler overnight? No problem. Hack it into a slush, add extra spice, and call it rustic. Out there, the Caesar becomes more than just a drink. It’s a moment. It’s comfort in a cup. And it’s a reminder that while fancy garnishes are fun, all you really need is good company, fresh air, and a splash of creativity.
Until next time —Sip boldly, garnish generously, and happy Caesar Sunday!
– Candi
