2019 marks the 50th anniversary of the Caesar. Restaurant manager Walter Chell at Calgary Inn in Calgary, AB first concocted the cocktail in 1969 when he was tasked to create a signature drink to commemorate the opening of an Italian restaurant in the hotel. Inspired by his Italian roots and recollection of the Venetian dish Spaghetti alle vongole (spaghetti with tomato sauce and clams), Chell combined vodka with clam and tomato juice, Worcestershire sauce, and a variety of spices to make his signature spicy cocktail. Today, that spice is provided by a few dashes of the Caesar’s classic ingredient – TABASCO® Sauce.
Order a Caesar outside of Canada and you may be met with blank stares, but here in Canada it’s become an iconic part of Canadian heritage. Over 350 million Caesars are consumed in Canada each year, and it was named Canada’s National Cocktail by Parliament in 2010. Join us in celebrating the Caesar’s 50th Anniversary at Terroir 2019 with TABASCO® Foodservice Canada, who will have a table set up to make-your-own ultimate Caesar. And if this article is already making you thirsty, follow the recipe below for a quick Caesar fix!
CLASSIC TABASCO-SPIKED CAESAR
1 teaspoon TABASCO® brand Original Red Sauce
1/2 cup Smithworks® Vodka
1 1/2 cups clam & tomato juice
2 tablespoons freshly squeezed lime juice
1 tablespoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
2 teaspoons olive juice (optional)
Celery salt to rim glasses
2 celery sticks
2 lime wedges
Mix ingredients together. Divide between two 8-ounce ice-filled highball glasses rimmed with celery salt. Stir with celery sticks. Garnish with lime.