"Caesar isn’t just a salad; it’s also Canada’s beloved take on the Bloody Mary.

What’s the difference? The Caesar is always made with clam juice. I love preparing it with Walter Caesar Mix, made in small batches with all-natural ingredients. Of course, the best part about any Caesar (or Bloody Mary) is the garnishes. I always serve mine pimped out with all kinds of additions, plus a dozen shucked oysters on the side. Here I’ve kept things simple with just a trio of sparkling fresh spot prawns for each serving, but feel free to skewer a few of your favorite garnishes, such as pickled green beans, olives, bacon, and of course crisp, peeled celery." From Chef Ned Bell in his cookbook LURE.

We've adapted the classic recipe on Walter's website and adapted it to be local wherever possible:

1 oz vodka. *we've used Per Se Vodka from Ampersand in the Cowichan Valley but any local craft vodka will do.
4 oz. Walter Craft Caesar Mix – Classic Spice
a squeeze of fresh lime
juice freshly grated horseradish
cracked black pepper
–
rim: lime juice, Seasar Pleaser Cocktail Rimmer from SaltWest Naturals
garnish: fresh celery, lime wheel

*Pro tip - try swapping out the vodka for Sheringham's Akvavit. The caraway gives it a super herbaceous kick!