Lpe Caesar Recipe

Sterilize a clean jar by rinsing with hot water. Pack halved cucumbers, dill sprigs, crushed garlic, peppercorns and red pepper flakes into the jar.

Bring vinegar, water, sugar and kosher salt to a simmer in a small saucepan just until sugar and salt dissolve, about 1–2 minutes. Remove from heat and let cool slightly.

Pour the hot brine over the cucumbers in the jar, fully covering them. Let cool to room temperature, then seal and refrigerate for at least 4 hours (preferably overnight) before using. Use one pickle for garnish; keep the rest refrigerated up to 2 weeks.

Combine kosher salt, smoked paprika and celery salt on a small plate and mix to a uniform rim salt.

Rub the lime wedge around the outer rim of a highball or pint glass, then dip the rim into the spiced salt mixture, pressing gently to coat. Fill the glass with ice to chill while you build the cocktail.

In a mixing glass or shaker filled with a few ice cubes, combine 2 oz Smirnoff vodka, 4 oz chilled Clamato juice and 0.5 oz fresh lime juice.

Add 3 dashes Worcestershire sauce, 2 dashes hot sauce, 1 tsp freshly ground black pepper, 0.5 tsp celery salt and 0.25 tsp smoked paprika to the mixer.

Stir gently for 10–15 seconds to combine and chill the mixture. Avoid vigorous shaking to preserve texture and small bubbles from Clamato.

Discard the ice from the prepared glass and fill it with fresh ice. Strain the cocktail into the glass.

Garnish with one hand-made pickle skewered on a pick or cocktail spear and optionally a lime or lemon wheel on the rim. Serve immediately.