Calgary is known for a few contributions to the food industry, and the caesar cocktail is arguably one of its best. Whether relaxing at home or on a patio, the crisp, refreshing tang of this tomato-based beverage is sure to please even the most critical cocktail connoisseur.
The caesar has a long history in Calgary and is said to have been invented by restaurant manager Walter Chell of the Calgary Inn in 1969 (known today as the Westin Hotel). He credits his Italian heritage for the invention. Similar to the American Bloody Mary, the caesar is tomato juice based, infusing vodka Worcestershire sauce and hot sauce, the key difference being the Caesar using clamato juice (a mixture of tomato and clams), rather than straight tomato juice, giving it a distinct spicy flavor.
The drink remains distinctly Canadian, mainly because clamato juice never reached global popularity. It is only available in Canada, in towns along the Canada/US border and a few international spots (like Las Vegas) with heavy Canadian presence. If you want to make your own, try this recipe for the ultimate caesar.
Calgary Invents: The Caesar
- Clamato juice - Hot sauce - Worcestershire sauce - vodka - salt - pepper - celery salt - garnish of your choice
- Rim the glass with salt
- fill with ice,
- then add in this order;
- Fill with Clamato juice
- Hot sauce, to taste
- 3 dashes Worcestershire sauce
- 1.5 oz of vodka
- Season with salt, pepper and celery salt
- Garnish with pickled asparagus or a celery stick