Caesar isn’t just a salad; it’s also Canada’s beloved take on the Bloody Mary.
What’s the difference? The Caesar is always made with clam juice. I love preparing it with Walter Caesar Mix, made in small batches with all-natural ingredients. Of course, the best part about any Caesar (or Bloody Mary) is the garnishes. I always serve mine pimped out with all kinds of additions, plus a dozen shucked oysters on the side. Here I’ve kept things simple with just a trio of sparkling fresh spot prawns for each serving, but feel free to skewer a few of your favorite garnishes, such as pickled green beans, olives, bacon, and of course crisp, peeled celery.
This Caesar recipe is jazzed up with seaweed-infused vodka and prawns.
Servings: 4 cocktails
Calories: 352kcal
Ingredients
FOR THE RIM
- 1/4 cup packed light brown sugar
- 1/4 cup smoked sea salt
- 1 Tbsp smoked paprika
- 1 Tbsp flaked dried bull kelp
- 1/3 cup pure maple syrup
FOR THE COCKTAIL
- 7 cups Walter Caesar Mix or Clamato or 5 cups tomato juice and 2 cups clam juice
- 1 Tbsp plus 1 tsp prepared horseradish
- Zest and juice of 2 lemons
- 4 dashes of Tabasco sauce
- 4 dashes of Worcestershire sauce
- Coarsely ground black pepper
- 8 fl oz seaweed vodka 1 cup
- 12 poached spot prawns heads removed, for garnish
Instructions
- In a shallow bowl, combine the brown sugar, sea salt, paprika, and kelp. Pour the maple syrup into a separate shallow bowl. Dip the rim of 4 pint glasses in the maple syrup, and then into the sugar and salt mixture to coat.
Poach the prawns
- Bring a small pot of salted water or broth to a boil. Place the unpeeled prawns (fresh or thawed) in a bowl and pour the boiling water or broth over them. Allow to sit for 30 seconds. Remove with a slotted spoon and transfer to an ice-water bath to cool. Drain, peel, and refrigerate until ready to serve.
Make the cocktail
- In a pitcher, mix together the Caesar mix (or Clamato or tomato juice and clam juice), horseradish, lemon zest and juice, Tabasco, Worcestershire, and pepper. Taste and adjust seasonings if desired.
- Fill each glass with ice. Divide the cocktail mix among the glasses, then top each with 2 ounces of vodka. Hook 3 spot prawns onto the side of each glass and serve.
Notes
Chef’s notes: Although plain vodka works perfectly well, you can add a dimension of flavor with seaweed-infused vodka. Simply combine a 4-inch piece of kombu (i.e., dried kelp), or your favorite fresh or pickled seaweed, in 1 cup of vodka. Allow to infuse overnight, then strain and use.
Used with permission from Lure: Sustainable Seafood Recipes from the West Cost, by Ned Bell with Valerie Howes, Figure 1 Publishing Inc, 2017.
Nutrition
Calories: 352kcal | Carbohydrates: 51g | Protein: 7g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 45mg | Sodium: 7338mg | Potassium: 1172mg | Fiber: 2g | Sugar: 45g | Vitamin A: 2775IU | Vitamin C: 80.3mg | Calcium: 123mg | Iron: 2.8mg
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