MONTECRISTO invited some of the country’s best bartenders and mix masters to share their unique spins on a quintessential Canadian drink, using Walter All-Natural Craft Caesar Mix.
As chef at The Albion Rooms, I like to create regional expressions of cocktails, charcuterie, and Ottawa-inspired Upper Canadian cuisine. 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.
1 oz. Dill infused Absolut vodka
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
For more from this series, click here.