Perfect for a party or the cottage, big-batch caesars will serve a crowd easily and effectively.This is the eighth post in The Grey Bell’s Craving Canada series. In this series we will be taking a culinary adventure across Canada honouring Canada’s 150th year. We will sample iconic Canadian dishes, both in their traditional form and some with twists. Buckle upIn University, we used to have Caesar Sunday pretty much every week.
Most of us went home on the weekends and returned on Sundays to watch football together and have a few Caesars. For the record, I don’t really enjoy football but I definitely enjoy Caesars.
Weirdly, perhaps as a result of too many Caesars, we never thought to make a big pitcher of drinks. We always had an assigned person who played bartender and continually made the drinks. How dumb were we? Like hello, make a pitcher and drink for hours without moving!It was during one of these Caesar Sundays that we discovered the phenomenon of the “top pour.” So the top pour is a technical term for when, perhaps after too many Caesars, you start to judge how much vodka to pour into the glass by viewing it from the top rather than straight on from the side. This is problematic because when viewing the drink from the bird’s eye view, there appears to be a lot less vodka when viewed from the side. So as the night progresses, the drinks got stronger and stronger. The results were always the same… and a lot of times it wasn’t pretty.
Classes on Monday were hard.
- 1 large pitcher
- 1 cup of vodka
- The Works Clamato juice
- Dill pickles
- ½ cup dill pickle juice
- Celery stalks
- Rimmer salt
- 2 Limes
- Combine the vodka, Clamato, pickle juice, one lime sliced in the pitcher and add several cups of ice.
- Place some Rimmer on a plate. Rim the glasses with lime and rub in Rimmer.
- Pour the Caesar mixture into glasses and garnish with a pickle and celery rib