Dill Caesar

Recipe courtesy of Canoe Restaurant & Walter Caesar

Canoe’s bar menu features the 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, coming from a family recipe of one of the cooks. Canoe uses Dillon’s vodka and Walter All-Natural Craft Caesar Mix to keep this cocktail as Canadian as possible.

INGREDIENTS
  • 1.25 oz (37.5 ml) of Dillon’s vodka
  • 1/2 oz (15 ml) of dill pickle brine
  • 1/4 oz (7.5 ml) Sriracha sauce
  • 1/3 oz (10 ml) fresh lemon juice
  • 3 dashes of Worcestershire sauce
  • 3 oz (90 ml) of mildly spiced Walter All-Natural Craft Caesar Mix
  • Garnish of shredded carrot and dill
  • Sea salt
  • Lemon pepper
  • Celery salt
  • Celery flakes
  • Dill weed
METHOD
  1. Dip rim of the glass upside down in sea salt, lemon pepper, celery salt, celery flakes and dill weed.
  2. Fill the glass halfway with ice.
  3. Add vodka, pickle barrel brine, Sriracha sauce, fresh lemon juice, Worcestershire sauce and Walter .All-Natural Craft Caesar Mix.
  4. Stir gently to ensure Sriracha sauce is mixed in.
  5. Garnish with shredded carrot and dill.
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