Italian Caesar Recipe

Rim the glass

Take a highball or 12-16 oz rocks glass. Rub the lemon wedge around the outer and inner rim (optional). On a small plate, mix the kosher salt and freshly ground black pepper. Dip the rim of the glass into the mixture to coat about half an inch of the rim.

Prep garnish items

Skewer the pitted Cerignola olive on a cocktail pick. Using a vegetable peeler or small knife, shave or grate about 0.5 oz Padano cheese into a thin flake or small shards. Fold the salami slice into a ribbon or roll and pierce on the same pick as the olive or on a second pick. Trim the celery stalk, removing leaves and leaving a fresh top for presentation; set aside.

Fill a cocktail shaker or mixing glass with the measured cup of ice. Add 2 oz Italian premium vodka, 5 oz house anchovy & tomato juice (see note on making this mix if not pre-made), 1 tsp prepared horseradish, 3 dashes Worcestershire sauce, and 0.5 oz olive brine.

Stir the mixture briskly with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Do not vigorously shake, to preserve texture and the savory character of the juice.

Taste and adjust: if you want it brighter, add a half squeeze of lemon and stir once; if it needs more umami, add an extra dash of Worcestershire or 0.25 tsp anchovy paste (if available).

Fill the rimmed serving glass with fresh ice (cubic or large). Strain the chilled cocktail into the prepared glass over the ice.

Place the celery stalk into the drink for aroma and stirring. Rest the skewer with the Cerignola olive and folded salami across the top of the glass or spear it into the celery. Gently nestle the Padano cheese shaving on top of the salami or float it on the drink surface so it softens slightly from the liquid.

Serve immediately with a short stirring spoon. Provide a napkin — the salami and cheese make it a savory snack alongside the cocktail.