THE GREAT CANADIAN CAESAR
Not that the Caesar isn’t already a Canadian speciality—it was invented in Calgary after all—but we thought we could take the idea just a little farther. Most of us are familiar with the classic Caesar, you know, the one made with that other brand of tomato-clam juice, celery salt, lime, hot sauce? And sure, it’s fine, but we’re upping the game with the sophisticated flavours of smoked tea, hand-crafted 66 Gilead Distillery vodka, and Walter All-Natural, Ocean Wise-certified, Caesar Mix.
½ cup boiling water
½ tsp Pluck Smoky Maple tea, whole leaf
3 PEI mussels*, cooked, cooled
2 tsp coarsely ground Pluck Smoky Maple tea
½ tsp coarse sea salt
1 ½ oz 66 Gilead Distillery Whole Wheat vodka
½ tsp SupiCuCu Diablo’s Fuego hot sauce
½ cup Mildly Spiced Walter All-Natural Caesar Mix
2 tbsp poaching liquid
Freshly ground black pepper
To grind up the tea for the rim, either use a clean spice grinder or crush it in a mortar and pestle. Set aside.
Into the smallest, lidded saucepan you have, add water and first amount of tea; cover and bring to a boil over high heat. As soon as it boils, add the mussels; put lid back on, and cook for about 2 – 3 minutes or until the mussels have opened. Transfer mussels onto a dish to cool. Set the saucepan aside to cool; you’ll be using that poaching liquid in a minute!
As soon as the mussels are cool enough to handle, gently pull them from their shells and thread them onto a cocktail pick or wooden skewer. Set aside.
To a small plate, add the finely ground Pluck Smoky Maple tea and salt; mix it around to combine.
Take a rocks glass and turn it upside down in the mussel cooking liquid, then still holding it upside down, set it down in the tea and salt mixture to rim the glass.
Into a cocktail shaker, add a few ice cubes, vodka, hot sauce, Walter, and poaching liquid; shake. Pour into the rimmed glass, including the ice, and add a nice grind of fresh pepper.
Garnish with the mussels.
Makes 1 Singular Sensation!
*Tip: always cook a few more mussels than you need, in case you’ve got a dud or two.