I had some in the morning last year, they were almost all Worcestershire...it was actually more brown than red. When we go in March I will definitely say 'go easy on the worcestershire!' because I love them! (when made correctly) :icon_biggrin:
Ok that's pretty much what they were doing, minus the celery salt rim-job. I doubt the have that stuff on-hand. They don't even really do a good job rimming a Margarita with regular salt. (I think the humidity makes it difficult). On the side of the premier bar they multiple bottles of things you could add a dash of to get the drink to your taste. I remember we had a few so pumped up called them a "Blow Caesars balls off"
Well, were Californians and not Canucks but that's pretty similar to how we make them (we're Caesar fanatics, by the way). We use Skyy, Picante Clamato, Lea & Perrins, Tabasco, horse radish, lime, celery salt and pepper. Rim with lime and celery salt and garnish any way you like. It might sound odd but I LOVE bacon in mine. I lived in Sandpoint, Idaho for 14 years and became friends with a lot of Canadians that vacationed there so they turned me on to Caesars.
Here in Alabama we make them from mild to wild depending on what you have on hand. The Clamato is a must. Good Vodka. Lea & Perrins, Tabasco, horse radish, lime. We also rim with Lawrys Tabasco seasoning salt. Splash olive juice. Then the key is to drop in a pickled okra. The celery stick is also good for the stir. Weve even skewered a few shrimp to drop in. Oh and dont forget the slice of crispy bacon. Ha Ha. Think Ill make one now....
Shrimp and okra is a must. Cube of pepper jack and a beef stick as well. We use Clamato also but vodka,brandy and tequila and always a beer chaser ��
I love having a few Ceasars in the morning on vacation. Creates the illusion that I am drinking in moderation, not touching the whisky or shots until after noon.
Leave out the vodka and substitute tequila. Add a splash of orange juice. Makes a great Bloody Mary and, I'm sure, a Ceasar as well.
