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Caesar with Seaweed Vodka “Prawn Cocktail”

This Caesar recipe is jazzed up with seaweed-infused vodka and prawns.
Course: Drinks
Cuisine: Canadian
Keyword: Bloody Mary, Caesar, cocktail, prawns, seaweed
Servings: 4 cocktails
Calories: 352kcal
Author: Ned Bell



  • 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


  • 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


  • 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.


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.