Here’s how you can celebrate National Caesar Day five ways this long weekend.

Walter Chell was the restaurant manager at the Owl’s Nest Bar in the Calgary Inn in 1969 when he decided to make a cocktail version of Spaghetti Alle Vongole Rosso.  Little did he know that his mix of vodka, clam and tomato juice, lime, Worcestershire sauce and celery salt would endure as the reigning King of Canadian cocktails.

Here are five excellent options for honouring Walter Chell on National Caesar Day:

Toqué!‘s endless innovation in the kitchen applies to their bar menu as well.  Witness Gilbert Lemieux’s spin on the Caesar, Pickle Me Softly. This pickled cocktail includes pickle juice, fresh horseradish, green Tabasco sauce, with pickled onions and a pickle as garnish. For the recipe, click here.

The Chase‘s version comes from head bartender Dessa Harhay and includes vodka and gin, plus a shrimp tossed in house-made salsa verde as garnish. For the recipe, click here.

Canoe’s unique Dill Caesar, created by Monica Carbonell with the restaurant’s award-winning Dill Pickle Martini in mind. The dill pickle brine adds a nice tang to the Caesar. For the recipe, click here.

Model Milk‘s bar menu features an unbeatable recipe for a can’t-be-beat classic Caesar. For the recipe, click here.

For best results, we recommend using Walter Craft Caesar Mix. It’s all natural, tastes great and just happens to be the first Caesar Mix recommended by Ocean Wise.