Ray-Bans? Check. Sunscreen? Check. Margaret Atwood novel? Check. (Yeah, I’m cool like that! Ahem…) Here I am, sitting on the dock at the cottage in the blazing late June sunshine, soaking up not only the rays but also the fresh, clean air of beautiful Northern Ontario. Ahh!
Here the sky is actually dark at night–not orange-tinged from pollution of both the air and light variety, like in the GTA–with a breathtakingly bright smattering of stars when the sky is clear at night. During the day, the only noises are the gentle lapping of waves against the rocky shore, the occasional breeze blowing through the cedar trees, and the chirping of birds.
My husband and family are close by, puttering around the cottage fixing this and that. With nothing for me to do but read in the sunshine and cook the occasional meal for everybody, I am completely, utterly at peace. I also happen to be drinking a Caesar, which is major icing on an already sweet cake!
It’s the Canada Day long weekend, and I can’t think of a better place to spend it than at our family cottage. In honour of our “true North strong and free,” I bring you a recipe for a boozy beverage that’s quintessentially Canadian – the Caesar. (Don’t worry, my American friends – you will love this drink too!)
Similar to a bloody Mary but made with clamato juice instead of tomato, along with a healthy dose of spice in the form of celery salt and hot sauce, the Caesar is uniquely Canadian. It was invented in Calgary in 1969 (thanks, Google) and has become a staple beverage in Canada ever since. I order a Caesar whenever I can – just not while travelling because no one outside of Canada knows what it is!
If you’ve never tried clamato before, don’t fear – it doesn’t taste fishy or “clammy” in the least. Instead it has a spicy, umami flavour that makes it extra delicious and interesting compared to plain old tomato juice.
Whether you’re celebrating Canada Day on Tuesday, or the 4th of July on Friday, give the Caesar a try! It’s the ideal summer drink perfect for any type of celebration.
- 1 lemon or lime wedge
- 1 1/2 oz vodka
- 3 dashes Worcestershire sauce
- 3 dashes Tabasco sauce
- 1/2 tsp celery salt, plus more for rimming glass
- 5 oz clamato juice
- Salt and black pepper, to taste
- 1 celery stalk
- Rub the rim of a highball class with the lemon or lime wedge and coat rim with celery salt; fill the glass with ice. Add the vodka, Worcestershire sauce, Tabasco and celery salt. Fill the glass with clamato and season with salt and pepper plus more celery salt, if desired. Garnish with the celery stick and lemon wedge and serve immediately.
- Add extra Tabasco for a spicier version.