See All Recipes

Celebratory Caesar

A recipe from Chef Dale MacKay

Celebratory Caesar

Total Time:






Skill Level:



  • Pepper Juice:
  • 1 cup red pepper, chopped
  • ¼ cup water
  • Cocktail:
  • 1 lemon wedge
  • lemon-pepper seasoning
  • smoked sea salt
  • 2 cloves pickled garlic
  • 2 basil leaves
  • 3 dashes CO-OP GOLD Cayenne Hot Sauce
  • 3 dashes Worcestershire sauce
  • ½ ounce lemon juice
  • 1 ½ ounces vodka
  • 1 ounce Sauvignon blanc
  • 5 ounces MOTT’S Clamato
  • Garnish:
  • grilled bread
  • canned clams or smoked oysters
  • fresh horseradish root, grated
  • fresh basil leaves

How to Make It

Pepper Juice: Blend red pepper and water on high until liquefied. Strain through a fine strainer.

Cocktail: Rub a collins or highball glass with lemon wedge; dip in mixture of lemon-pepper seasoning and smoked sea salt to coat.

Muddle pickled garlic and fresh basil leaves in glass. Add hot sauce, Worcestershire sauce, lemon juice and ¾ ounce of pepper juice. Fill glass with ice and add vodka and Sauvignon blanc, topping with Clamato.

Garnish: Lay a 1 x 3-inch slice of grilled bread over glass, add canned clams or smoked oysters and top with horseradish. Garnish cocktail with a sprig of fresh basil.


comments powered by Disqus