8 recipes to celebrate National Caesar Day

The Pegasus Caesar

Happy National Caesar Day, Canada. Iceberg Vodka has named May 14th in honour of one of the country’s favorite mixed drink, and with a reported 350 million Caesars being poured every year, it seems like as good a reason as any to celebrate the unique drink that is practically one of the country’s national emblems of patios, warm summer weather, and social occasions.

The Canadian-owned and Canadian-made vodka company launched a website to help promote the big day, which includes tips, recipes, and ideas, and with countless variations on how you can prepare the cocktail, we’re thrilled to pass on a few recipes to get you mixing on this special occasion.

If you’re new to the Caesar, the best tip you can remember is to follow the one-two-three-four-five rule: one ounce of vodka, two dashes of hot sauce, three grinds of salt and pepper, four drops of Worcestershire, and five ounces of clamato cocktail, with celery salt on the rim and a celery stick to garnish.

Mix well, enjoy, and remember to drink responsibly.

Caesar Recipes

Traditional CaesarTraditional Caesar
1 oz. Iceberg Vodka
2 dashes of hot sauce
3 grinds of salt and pepper
4 dashes Worcestershire sauce
5 oz. Motts Clamato

Instructions: Build in a glass and stir. Garnish with a celery salt rim, a celery stick, and a lime wedge.

Caesar AcadiaCaesar Arcadia
Created by: David Mulock, Ja Bistro (Toronto, ON)

1.5 oz. Iceberg Vodka
0.5 oz. fresh PEI oyster juice
2 small chili peppers
Celery salt

Instructions: Muddle Iceberg Vodka and chili peppers in a mixing glass. Fine strain into a tall glass rimmed with celery salt. Pour oyster juice out of the shell into the glass. Add ice and fill with Clamato.

Caesar CaliforniaCaesar California
Created by: Simon Johnson, Cafe California (Toronto, ON)

1.5 oz. Iceberg Vodka
0.5 oz. Gibson’s Finest Sterling Canadian Whisky
0.5 oz. Bull’s Eye Steakhouse Barbecue Sauce
0.25 Allen’s Malt Vineyard
0.5 tsp. creamy horseradish
0.25 tsp. minced garlic
0.5 oz. lemon juice
Ground black pepper

For the rim:
2 cooked pieces of Canadian strip bacon
Celery salt
Maple syrup

Instructions: Finely chop the piece of Canadian strip bacon and mix with an equal amount of celery salt. Coat the top of the glass in maple syrup and press the rim into the bacon and celery mixture. Fill glass with ice. In a shaker, add the Iceberg Vodka, whisky, barbecue sauce, malt vinegar, maple syrup, creamy horseradish, minced garlic, lemon juice and a pinch of ground black pepper. Shake ingredients and pour into tall glass, top with Clamato. Garnish with a lime wedge and a strip of Canadian bacon.

La Vita CaesarLa Caesar Vita
Created by: Sal Mora, Paesa Ristorante (Toronto, ON)

1.5 oz. Iceberg Vodka
3 dashes of Crazy J’s Pepper Sauce
3 dashes of balsamic vinegar
Pinch of basil
Celery salt (for garnish)
Fresh basil (for garnish)
Sprig of rosemary (for garnish)
Cooked garlic clove (for garnish)
Cherry tomato (for garnish)

Instructions: Rim glass with celery salt and fresh basil. Add all ingredients to a glass with ice, pouring Clamato to the rim. Garnish with a cooked garlic clove, cherry tomato and a spring of rosemary.

The Federal CaesarThe Federal Caesar
Created by: Jayme Keith, The Federal (Toronto, ON)

1 oz. Iceberg Vodka
Extra spicy Caesar mix
1 tbsp. freshly grated horseradish
celery salt
lime wedge
Cool Ranch Doritos

Instructions: Rim a glass with celery salt and fill with ice. Add Iceberg Vodka and top with Walter’s Caesar Mix. Add freshly grated horseradish and stir. Garnish with a lime wedge, pickles, and Cool Ranch Doritos.

The Press Gang CaesarThe Van Horne Clamato
Created by: Jeffery Van Horne, The Press Gang (Halifax, Nova Scotia)

1 cup tomato juice
1/4 cup water
1/4 cup shellfish broth
1 tbsp. miso paste
1/4 red thai chili
3 stalks lemon grass
3 dashes Worcestershire
1/2 inch chopped ginger

Instructions: Combine in the same container and chill for three hours. Strain before use. Add 1.5oz of Iceberg vodka over ice and stir. Garnish with an oyster.

The Pegasus CaesarPegasus Caesar
Created by: Richard Edwards, Pegasus (Toronto, ON)

1 oz. Iceberg Vodka
splash of Worcestershire
splash of Tabasco
1 tsp. horseradish
Mott’s Clamato
Add a dash of salt and pepper
Seasoned salt

Instructions: Rim a glass with seasoned salt and fill with ice. Add Iceberg Vodka and mix in a splash of Worcestershire, Tabasco, and horseradish. Fill with Mott’s Clamato, season with salt and pepper, then garnish with a lime wedge and pickled vegetables.

Sir Winston's Pub CaesarSir Winston’s Caesar
Created by: Marco Arnold, Sir Winston’s Pub (Vernon, B.C)

1 oz. Iceberg Vodka
Mott’s Clamato
splash of Tabasco sauce
dash of celery salt
splash of Worcestershire

Rim with glass with celery salt and fill with ice. Add Iceberg Vodka and top with Mott’s Clamato. Mix in Tabasco, celery salt, and Worcestershire. Garnish with a bean and a lime slice.

W. Andrew Powell lives, sleeps, eats, and breaths movies and entertainment. Since launching The GATE in 1999 Andrew has enjoyed being a pest to any publicist who would return his calls. In his "spare time," Andrew is also an avid photographer, and writes about leisure travel and hotels around the world.