Time to celebrate the popular Canadian drink!


We obviously know that you don’t really need an excuse to drink one or many tasty Caesar cocktails, but today is the National Caesar Day and we thought we’d share with you different versions of the popular drink created in Calgary in 1969. Time to get your hot sauce ready!


Crystal Head


2 oz. Crystal Head Vodka
5 oz. Clamato (Caesar) or tomato juice (Bloody Mary)
dash of Worcestershire sauce
dash of hot sauce
tiny dash of liquid smoke
garnish of your choice
How to mix:
Rub the rim of the glass with a lemon wedge and dip into salt, pepper and smoked paprika mix. In a shaker half-filled with ice, add all ingredients and shake well. Strain into the pre-rimmed glass filled with ice.
Optional garnish ideas:
Celery and lime wheel
Bacon wrapped mini meatball with 2 hot peppers
Scallop and hot pepper skewer
Spicy halved long bean skewer


Grey Goose

Grey Goose Ambassador Stephanie Lamb has created three exciting twists on the  Caesar, along with tips on how to elevate Canada’s national cocktail using existing ingredients in your fridge or pantry – from different rims and one of a kind market-fresh garnish displays to delicious flavour profiles that don’t even need a special occasion to be enjoyed!


1.5 GREY GOOSE Le Citron
1 Thai chili, crushed
1/2 oz ponzu
2-3 dashes of rice vinegar
1/2 oz fresh cucumber juice
3 oz clamato juice
Method: Muddle Thai chilli in your glass. Add the rest of the ingredients. Add ice and stir,
and ensure everything is combined.
Garnish: cucumber ribbons
Rim: sesame seeds & Togarashi spice mix



Made with the freshest water from Ardbeg’s source – Loch Uigeadail – Ardbeg is revered as the peatiest, smokiest, and most complex of all Islay malts, something that I can’t stop raving about. Combined, Ardbeg and Clamato make an exceptional pair by adding smokiness to any Caesar. I’ll take two of them, thank you.