Bloody Caesars are right up there on my list of favourite cocktails. I drink them year round, but I appreciate them most during the summer. If you ask me, they’re the perfect start to a meal, especially anything on the BBQ. Refreshing, salty, spicy (not surprisingly, I like mine extra spicy) and substantial with a serious kick all at once, what more could you want on a summer afternoon in front of the grill? Last weekend I picked up some snow crab legs from the market. Inspired by the great seafood Caesar I had at Lucille’s Oyster Dive, I decided to turn this cocktail into a full fledged appetizer.
N.B. If for some odd reason tomato and clam juice is not your thing (and if you’re not Canadian, I suspect it may not be) you can swap out the Clamato juice and use regular tomato juice to turn this into a Blood Mary (a.k.a. a less delicious Caesar).
I had never actually measured the quantities of any of these ingredients until I decided to write this post. So you should, of course, feel free to adapt quantities to your taste.
- 2.5 oz (75 ml) vodka
- 9 oz (275 ml) Extra Spicy Clamato Juice (as I said, I like it spicy, so I start with the extra spicy version)
- 7-9 dashes of Tabasco Sauce (seen many recipes that call for one dash, psshh…)
- 4-5 dashes of Worchestire Sauce
- freshly ground black pepper
- two lemon wedges (each 1/8 of a lemon)
- celery salt
- jerk seasoning
- steak spice
- 4 big ice cubes (don’t overlook this, ice is key)
- cooked snow crab legs
It’s just a cocktail, so technically as long as you get everything into the glass and mix it should work out, but I like to use the same method and order every time.
- Mix equal parts celery salt, steak spice and jerk seasoning on a small plate (for the rim). Rub lemon around the rim of the glass and then coat the rim with the mixture.
- Add the ice cubes, then the vodka, Worchestire Sauce, Tabasco Sauce and black pepper (a few turns of the mill). Squeeze juice of one lemon wedge into the glass and then toss in the wedge.
- Fill glass with Clamato and stir. Add a bit more black pepper and some of the celery salt, steak spice and jerk seasoning mixture to the surface of the drink.
- Garnish with the celery, crab legs, lemon wedge and whatever else you feel like throwing in (I’ll confess that I don’t have crab legs every time).
I love Bloody Caesars. This version – big on vodka and big on heat – never lets me down and always gets a night off to a good start. Admittedly, the primary reason for sticking the snow crab legs in there was aesthetic. They turned out to be more than just a novelty though. The cocktail helped the crab legs with the sweet crab meat at the base of the legs soaking up some of the salty, spicy cocktail to produce a nice little combo and the crab legs did their part by lending a bit of their flavour to the cocktail. Delicious.