The Bloody Caesar 1

It’s good to be back. And what better way than to introduce everyone to a great Canadian classic cocktail. And not just any cocktail. The Caesar is arguably the  most popular cocktail in this country. This country being Canada. Since its invention in 1969, the Caesar has become one of the most notable drinks. And not just here. As of a few years ago I starting noticing Caesars popping up in parts of Mexico, mainly resort towns. Just how popular is it? Some stats say there are more than 350 million of them consumed each year, and our country only has 35 million residents.  That adds up to ten Caesars per person per year. More for me. It’s just that good.

The biggest difference between the Bloody Caesar and the Bloody Mary to the south is the addition of clam juice. This creates a savoury, sweet, salty, sour and bitter concoction all in one glass. Heaven. The Caesar has a truly unique flavour profile that couldn’t be any different from the traditional Bloody Mary. Clamato juice is the single, unique ingredient that differentiates a Caesar from the Mary or any other drink for that matter.

The Bloody Caesar 2

The Bloody Caesar 3

The other unique aspect of this cocktail is the use of celery salt for the rim. And as we experiment that rim changes from restaurant to restaurant, bar to bar. I’ve seen so many incredible variations and I’ve made my share as well. There are lemon pepper rims to wasabi pea and scallion rims to Montreal steak spice rims. The options are close to endless. The same as the ingredients. The standard cocktail consists of vodka, clamato juice, salt & pepper, lime, Worcestershire sauce and hot sauce. But just like with chefs, mixologists and at-home bartenders have experimented with both gin and tequila for the base and endless recipe combinations from salsa to pickle brine to bacon. Everyone has their favourite.

Although I’ve tried gin and tequila, vodka still is still the king for this cocktail. A great tasting vodka, like Hangar 1 Vodka, which happens to be the only vodka I use,  will only enhance the flavour profile of the classic Caesar. For this recipe I took my favourite all-time ingredients and used them for one of the best Caesars of my life. I make them at home and at parties. You simply must try it. The rim was a mix of Montreal steak spice, chili powder, salt & pepper. It’s amazing, fresh with a hint of smoke and spice. And the base has a splash of lime-infused barbecue sauce, soy sauce and wasabi and finished with stuffed olives and pickles. And a great tasting clamato juice will kick it up a notch.  Nothing beats it. This recipe is the best of salty and savoury.

The Bloody Caesar 4

The next time you sit down on a weekend or have friends over for cocktails, try this. It might even take a couple of tastes before you’ll appreciate just how genius this cocktail is. Try the classic or try my amped up version. Within a few weeks, you’ll be an honorary Canadian and making these for all your friends.


The Bloody Caesar 6


From my bar to yours.

Disclaimer: I was provided Hangar 1 Vodka for my post. I was not compensated in any way for my time. All of my thoughts and opinions are strictly my own.



The Bloody Caesar (My favourite recipe)


  • 1.5 ounce Hangar 1 Straight Vodka
  • 5 ounces clamato juice
  • 0.5 ounce fresh lime juice
  • dash of worcestershire sauce
  • 1 tsp. lime-infused barbecue sauce
  • 1 tsp. of soy sauce
  • pinch of wasabi
  • pinch of fresh grated horseradish
  • salt & cracked fresh pepper
  • ice
  • rim: equal parts Montreal steak spice, chili powder, salt and pepper
  • garnish: garlic-stuffed olives and gherkin pickles, skewered


  1. Place all the ingredients, minus the horseradish, into a large glass full of ice. We then do a technique called rolling where we pour the contents into a second glass and back into the first. Do this a couple of times.
  2. Rim your glass by taking a wedge of lime and slicing partially into the lime through the middle. Run that lime along the end of your glass and turn upside down onto a plate of your rim ingredients. Rotate until the rim is fully covered.
  3. One last time, roll the glass back into the new glass with the rim on. Garnish with a skewer of olives and pickles and top with a lime wedge and a pinch of fresh horseradish. A great variation on  the classic Caesar.




Celery Root, Carrot and Kale Soup

by Michael on December 10, 2014 · 6 comments

Celery root soup 1

Hello friends. It’s been quite some time I know. I can only offer up my apologies for my absence. Again. The truth lies somewhere between our busy wedding season and feeling utterly uninspired recently. I tend to live in the kitchen, but as of late it’s been a mixed bag of takeout food and failed recipe attempts. It just wasn’t meant to be. But things have changed recently, for the better.

After our busiest wedding season yet, the mrs. and I decided to take a much needed break and fulfill our dream trip to Italy. Ever since I first met my wife she’s always talked about visiting Italy. I was always intrigued but I didn’t share the same wish list. Initially. But over the years as we discussed the possibility of visiting Italy I grew more and more excited at the possibility. We would research the Tuscan countryside and the towns we would want to visit, stopping at the small villages and getting lost along the way.

celery root soup prep action


celery root soup still shot

celery root soup hands on

And that’s just what we did. A few weeks ago we set off on a 12 day trip to Italy, rented a car and explored the countryside, as planned. We stayed for the majority of our trip in Figline Valdarno, just south of Firenze. Each day we explored the Tuscan countryside, driving through the winding roads that led us to our destination. And some days we set off without a GSP in hopes of getting lost. We made day visits to Firenze, Siena, San Galgano, Greve in Chianti, Montepulciano and Volpaia. And every small village in between. The charming small towns stole our hearts.

We always stopped to take scenic pictures, pull up at a faraway restaurant for bar snacks or lunch, making sure to take time to enjoy the food and the moment and slow our pace down quite a bit. Spreading our the time and learning to live the pace.

celery root soup above

celery root soup close

I will always remember the look on my wife’s face every time we saw or experienced something new. Whether it was the stunning landscapes, charming small hilltop villages or the food we ate. I will not soon forget it. It’s now forever a part of my memories.

It is hard to put into words just how amazing an experience Italy was. The people are passionate, friendly and generous. The countryside is glorious and breathtaking. And the food is simple, delicious and inspiring. The one thing I’ll take from the trip (and I’ve taken so many things from our time in Italy) is the food. Even though each region differs in the way they make the same dishes, the basis is the same. Fresh in-season ingredients, limited number of ingredients and handmade when required. It was a game changer.

celery root soup spoon

The pasta was always hand made, ingredients always peak freshness and the end result was always delicious, sometimes even putting me at a loss for words. I didn’t have a single bad meal. As a matter of fact, I can remember every place we ate at and everything I ordered. It was that memorable. And it was eye opening. I always knew this, but Italy helped me remember. Fresh is always better, and the best things are often incredibly simple and hassle-free.

Now that we’re back home and amidst the holiday season, I have found my lost inspiration. I’ve started to attack the kitchen again and create new recipes again. Just like this one.  Simple and fresh and perfect for the cold days and nights ahead. A few fantastic ingredients, great stock and healthy as an added bonus.

celery root soup hand away


If you want to see some of the photos we took (the vast majority taken by my wife) head on over to her blog. We are even selling some of the prints, if interested. Let me know what you think.

From my kitchen to yours,





  • 1 medium celery root, peeled and diced
  • 4 carrots, peeled and diced
  • 2 garlic cloves, chopped
  • 2 cups kale, roughly chopped
  • 1 leek, thinly sliced
  • 1 celery, thinly sliced
  • 2 bay leaves
  • 6 cups vegetable stock
  • sea salt & fresh ground pepper
  • 1/4 cup tubed pasta
  • 2 tbsp. chopped flat leaf parsley
  • 4 slices baguette, cut on the bias
  • 2 tsp. unsalted butter
  • garlic clove, cut in half
  • Parmesan cheese, grated


  1. Heat oil in a stockpot over medium-high heat and add the celery root, carrots and garlic. Cook until golden, about 10 minutes. Stir in the leek, celery and kale and cook for another minute. Pour in the stock and add the bay leaves and season well. Bring to a boil and reduce heat and simmer for 15 minutes, or until the vegetables have softened.
  2. Boil salted water and add in the pasta and cook according to the directions, roughly 8 minutes.
  3. Meanwhile, heat the oven to 425F degrees. Butter the baguette slices and place in the oven until golden brown, roughly 5 minutes.
  4. Discard the bay leaves and and stir in the  pasta and parsley. Ladle the soup into a bowl and top with a baguette slice and some grated Parmesan.



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