Caesar Recipe

Prep rim

Combine 1 tsp celery salt with 1/2 tsp coarse salt or coarse ground black pepper on a small plate. Rub the lime wedge around the outside rim of a 12-16 oz highball or pint glass to moisten (use the 1/2 tsp lime juice if preferred). Dip the rim into the celery-pepper salt mixture, turning to coat evenly. Set the glass aside to let the rim set for 1–2 minutes.

Prepare garnish

Trim the celery stalk so it's about as tall as the glass. If using bacon, cook until crisp and drain on paper towels. Keep lime wedge and garnishes ready.

Fill the rimmed glass with ice cubes (roughly 1 cup).

In a mixing glass or shaker (no need to aggressively shake), add 2 oz Canadian rye whisky, 4 oz Clamato juice, 2 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 oz fresh lime juice, 1/4 tsp celery salt, and a grind or two of freshly ground black pepper.

Stir the mixture gently with a bar spoon for about 10–15 seconds to combine and chill. Do not over-dilute; the goal is to integrate flavors and cool the drink.

Strain (or pour) the mixed Caesar into the prepared glass over the ice.

Garnish with the celery stalk, lime wedge on the rim, and the optional bacon strip. Offer a straw and a long spoon or pick for the garnish if desired.

Taste and adjust: if you prefer more heat, add a dash more hot sauce; for more umami, add a few drops more Worcestershire. Stir gently again before serving.