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Celebratory Caesar
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Celebratory Caesar
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Celebratory Caesar
From Chef Dale MacKay
Ingredients
| 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 of Worcestershire sauce | |
| ½ |
ounce lemon juice | |
| 1½ |
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 | ||
Directions
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.
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