Image courtesy of Maison Publique.

Canada’s Best Bartenders Show Us How to Mix the Perfect Caesar

Five years ago, MONTECRISTO Magazine invited some of the country’s best bartenders and mix masters to share their unique spins on a quintessential Canadian drink: the Caesar. The only criteria? They all had to use our pick of Canadian ingredient: Walter craft Caesar mix. Here’s what they taught us:

Maison Publique’s Akvavit Caesar

Derek Dammann, chef/owner at Maison Publique, Montreal

“Almost everything else we use in the cocktail is made in our Montreal restaurant, from dill pickles to hot sauce and the spice blend. We use Akvavit in the Caesar instead of vodka because we couldn’t find any Canadian vodka that gives the flavor profile that golden Akvavit brings.”

MONTE BLOG: Maison Publique’s Craft Caesar

Image courtesy of Maison Publique.


2 oz. Akvavit

5 oz. Walter All-Natural Craft Caesar Mix

Dash house-made hot sauce

Splash pickle brine

Rim: lime juice, Montréal steak spice

Garnish: house-made pickle, fresh lime wedge


In a mixing glass with ice, combine Akvavit, Walter Caesar Mix, hot sauce, and pickle brine

Stir well

Rim glass with lime, Montréal steak spice

Strain cocktail over fresh ice, garnish with pickle spear

Boulevard Kitchen & Oyster Bar’s Creole Caesar

Justin Taylor, then bar manager of Boulevard. Current general manager of the Cascade Room, Vancouver.

“This Creole Caesar is the perfect pairing to our selection of fresh oysters and catches, and was inspired by a passion for home cooking. I’m completely in love with New Orleans and what it means to the cocktail community, and couldn’t think of a better way to blend Canada‘s official cocktail than with a touch of the south.”

Boulevard Caesar

Image courtesy of Boulevard Kitchen & Oyster Bar.


Creole Caesar pre-mix

In a 2 litre container, blend together:

1 litre Walter All-Natural Craft Caesar Mix Mildly Spiced

125 ml filtered water

125 ml fresh lime

75 ml Worcestershire sauce

75 ml Tabasco

2 tbsp. Creole seasoning

Store in an airtight container and keep refrigerated for up to seven days. Shake well before use.

Creole seasoning

2.5 tbsp. mild paprika

2 tbsp. kosher salt

1 tbsp. onion powder

1 tbsp. ground black pepper

1 tbsp. ground cayenne pepper

1 tbsp. dried oregano

1 tbsp. dried thyme

Creole Caesar rim

2 tbsp. black peppercorns

1 tbsp. celery salt

0.5 tbsp. dried chili flakes

In a spice grinder or mortar and pestle, crush to a fine grind.

Pickled okra garnish

2 lbs. fresh young okra, washed and stems trimmed

4 dried chilies split

2 tsp. mustard seeds

12 sprigs fresh dill

4 cloves garlic

1 tsp. peppercorns

0.25 cups kosher salt

2 cups rice wine vinegar

2 cups filtered water

In four sterilized 1-litre jars, divide evenly to each jar:

1 half chili

1 garlic clove

0.5 tsp. peppercorns

Pack tightly okra pods in each jar, alternating each pod stem up and then stem down. In a saucepan, bring to boil salt, vinegar, and water. Pour evenly over the okra in each jar. Seal with lid and store for two weeks before use.


In a 12 oz. beer glass, dip rim in pickled okra brine and then dip in Creole Caesar rim

Fill glass with cubed ice

Add 1 oz. vodka

Add 5 oz. Creole Caesar pre-mix

Garnish with pickled okra

Belgard Kitchen’s Pilsner Caesar

Reuben Major, executive chef and partner at Belgard Kitchen, Vancouver.

Our business holds a manufacturer’s license, which is a very unique and rare license in Vancouver. Because of this, we can only sell beer and wine made on-site. Not being able to serve vodka pushed us to be creative with our Walter Belgard Caesar; once our Postmark Brewing Pilsner, brewed on site, was ready to pour on-tap, we found the perfect concoction for our specialty brunch beverage.”

Belgard Kitchen and Walter Caesar

Image courtesy of Belgard Kitchen.


Postmark Brewing Pilsner

Walter All-Natural Craft Caesar Mix Well Spiced

Argentinian spiced rim (our specialty spice made in house)

Grilled asparagus wrapped with speck

Fresh lemon or lime (guest preference)

Dash of Tabasco/Worcestershire (to taste)


Cold rinse 20 oz. pint glass

Rim with Argentinian spice

Fill to rim with ice

Fill half way with pilsner

Top with Walter

Garnish with grilled speck and asparagus

Garnish with lemon/lime and spice to taste

Place prepared Walter Belgard Caesar on the table

Drink. Repeat. Repeat.

The Albion Rooms’ Marcus Brutus

Stephen La Salle, then chef at Ottawa’s The Albion Rooms. Current executive chef, food and beverage director at Andaz Ottawa ByWard Market.

“At The Albion Rooms, we call this cocktail the Marcus Brutus because it killed the original Caesar—so it’s got to be big, bold, heavy, and packed with flavour. It’s a savory cocktail but loaded with sweet elements to add depth to it. It’s the all-Canadian cocktail done in a big Ottawa way.”

Albion Rooms

Image courtesy of the Albion Rooms


1 oz. Dill infused Absolut vodka

Lemon wedges

15 ml Spicy Pickled Bean Juice (if you were to pickle some crazy flavourful sweet and spicy beans to garnish your Caesar, this would be the stuff to do it with, but we add it straight in)

2.5 ml Spiced Syrup, honey and spices to add depth

2.5 ml Sriracha

½ oz. dry red wine

Walter Caesar All Natural Craft Caesar Mix Mildly Spiced

House-made rim consisting of house Montreal steak spice (MSG-free, just like Walter), bacon, and dehydrated herbs

Meat flower garnish consisting of a thick cut slice of cucumber and Ontario cured meats from Seed to Sausage and Mario Pingue


Before mixing the cocktail, dip the top of your glass or jar in a small dish of honey then roll in rimmer to adhere to glass

Muddle two lemon wedges, add vodka, bean juice, spiced syrup, hot sauce, red wine, lots of ice, and top with Walter, stir

Once mixed, take slices of Pingue Capicollo and Seed to Sausage Saucisson Sec and Calebrese lay them on a thick cut cucumber slice, pin down with two skewers and perch on side of glass.

From the Archives: These recipes were originally published in August 2015. Try more delicious recipes


Post Date:

April 21, 2020