Great Canadian Caesar Recipe

Name: Montana’s BBQ & Bars Great Canadian Caesar Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Canadian
Ingredients: 2 oz Smirnoff vodka; 4 oz Mott's Clamato juice; 0.5 tsp Worcestershire sauce; 3 dashes Tabasco sauce; 0.5 oz fresh lime juice; 1 pinch freshly ground black pepper; 1 pinch sea salt; 1 cup ice; 1 tbsp 7-spice blend (store-bought or homemade: e.g., smoked paprika, ground cumin, ground coriander, black pepper, celery salt, onion powder, chili flakes); 0.5 tsp coarse sea salt; 1 wedge lime wedge (for wetting rim); 1 each lime wheel or wedge; 2 each spicy green beans (blanched then pan-fried — see below); 6 oz fresh green beans, trimmed; 1 tsp olive oil; 0.25 tsp smoked paprika; 0.125 tsp crushed red pepper flakes; 0.25 tsp coarse salt; 0.125 tsp freshly ground black pepper

Inspired by Montana’s BBQ & Bar

Time15m

Serves1

Smirnoff vodka, Mott's Clamato juice, Worcestershire sauce, Tabasco, salt and pepper, rimmed with 7 spices and lime. Served with 2 spicy green beans.

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Ingredients

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Cocktail Base

2 oz Smirnoff vodka

4 oz Mott's Clamato juice

1/2 tsp Original Worcestershire Sauce

3 dashes Tabasco sauce

1/2 oz Fresh lime juice

1 pinch freshly ground black pepper

1 pinch sea salt

1 cup ice

Rim

1 tbsp 7-spice blend (store-bought or homemade: e.g., smoked paprika, ground cumin, ground coriander, black pepper, celery salt, onion powder, chili flakes)

1/2 tsp coarse sea salt

1 wedge lime wedge (for wetting rim)

Garnish

1 each lime wheel or wedge

2 each spicy green beans (blanched then pan-fried — see below)

Spicy Green Beans (for garnish)

6 oz fresh green beans, trimmed

1 tsp olive oil

1/4 tsp Smoked paprika

1/8 tsp Crushed red pepper flakes

1/4 tsp coarse salt

1/8 tsp freshly ground black pepper

Method

Rim

Combine the 7-spice blend and coarse sea salt on a small plate. Rub the glass rim with the lime wedge to moisten, then dip and twist the rim into the spice-salt mix to coat evenly. Set glass aside.

Spicy Green Beans (for garnish)

Blanch

Bring a small pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sear and season

Heat a small skillet over medium-high heat. Add the olive oil, then the blanched beans. Sear, tossing occasionally, for about 2–3 minutes until slightly blistered. Sprinkle smoked paprika, crushed red pepper flakes, coarse salt and black pepper over the beans, toss to coat and remove from heat. Cool slightly so they can be speared as garnish. Reserve two of the best-looking beans for serving with the cocktail.

Cocktail Assembly

Fill the rimmed glass with ice to chill the glass and keep the drink cold.

In a mixing glass or shaker filled with ice, pour 2 oz Smirnoff vodka and 4 oz Mott's Clamato juice. Add 1/2 tsp Worcestershire sauce, 3 dashes Tabasco, 1/2 oz fresh lime juice, a pinch of sea salt and a pinch of freshly ground black pepper.

Stir gently for 10–15 seconds (do not shake) to mix and chill without overly diluting. Taste and adjust: add another dash of Tabasco or 1/4 tsp Worcestershire if you prefer more heat/umami.

Discard the ice from the chilled rimmed glass if desired, then fill with fresh ice. Strain the mixed Caesar into the prepared glass.

Garnish with a lime wheel or wedge on the rim and spear two spicy green beans on a cocktail pick or lay them across the rim. Serve immediately.