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Happy National Caesar Day

Rocky Mountaineer and Fairmont hotels celebrate Canada's favourite cocktail
caesar
It doesn't get much more Canadian than a Caesar cocktail set against the Rocky Mountains in a photo taken from the Rocky Mountaineer train.

The beloved Caesar cocktail, which differentiates itself from its American cousin the Bloody Mary by its use of clam juice as an ingredient, was invented in Calgary and developed by hotel restaurant manager Walter Chell almost 40 years ago.

To celebrate Canada’s favourite cocktail, the luxury tourist train Rocky Mountaineer and Fairmont hotels and resorts teamed up to create a new version of the classic drink, here in Western Canada where it first originated.

Caesar
Only in B.C. -- even salmon is being used as a Caesar garnish.

Six Fairmont bartenders competed for the bragging rights of creating the best new Caesar recipe and, to make things extra challenging, they did it in a compact, moving kitchen onboard the Rocky Mountaineer.

The winner, Oisin Collins from the Fairmont Chateau Lake Louise, will have his recipe featured on the train all summer.

As well, Fairmont properties across Vancouver (Waterfront, Airport and Pacific Rim) will be featuring each of their bartender’s specialty Caesar recipes all summer.

 

Caesar
A group of bartenders from Fairmont hotels across B.C. battled it out on the Rocky Mountaineer to create a Caesar recipe that will be served on the iconic train all summer.

Fairmont Chateau Lake Louise:

Ingredients:

  •          2 oz rye (Lot 40 or any other top rail spirit)
  •          4 oz mango nectar
  •          4oz Clamato juice
  •          .75 oz lime juice
  •       dash Siracha
  •       black pepper
  •       dash Worcestershire

Method:

Rim glass with chili sugar

Garnish: mango slice, fresh Thai chili, pepper jerky, grilled asparagus

Fairmont Banff Springs:

Ingredients:

  • 1 oz Smirnoff vodka (or 2 oz if needed)
  • 1 oz  house-made maple curry (maple syrup, turmeric, cayenne, coconut milk, lemongrass, salt and pepper, chili powder, coriander seeds, graham masala, curry powder, ginger and garlic)
  • 0.5 oz lime juice
  • Fill with Clamato
  •   Ice

Method: rim with celery salt, pink Himalayan salt, pepper and yellow curry mixture

Garnish: house-made pickled purple carrots and pea shoots.

Fairmont Pacific Rim:

Ingredients

  • 1 oz Sheringham Vodka
  •  ½ oz Sheringham Aquavit
  •  ¾ oz smoked cedar tisane (herbal tea)
  •    3 oz Walter's Caesar mix
  •  1 dash Bittered Sling Cascade Celery Bitters

Method:

Rim glass with Old Bay seasoning

Garnish: Dill frond and small piece of smoked salmon

Fairmont Hotel Vancouver:

Ingredients:

  • 1 oz Crown Royal
  •  1 oz homemade Worchester sauce (apple cider vinegar, soy sauce, brown sugar, ginger, mustard powder, onion powder, garlic powder, cinnamon, pepper)
  •  ½ oz homemade spruce and roots bitter (lemon, lime and orange zest, crushed cardamom pods, fresh ginger roots, coriander seeds, white peppercorns, gentian root, spruce tips, fennel seeds, vodka, hone or birch syrup)
  • Clamato juice

Method:

Mix Vancouver Island sea salt with Togarashi spice (Japanese red chili pepper) and lightly rim glass

Garnish: homemade salmon candy and a lime wedge

Fairmont Airport Vancouver:

Ingredients:

  •   1.5 oz  Botanist gin
  •    .5 oz  Chartruese
  •   .5 oz  fresh lemon
  •   4 dashes jalapeno Tabasco
  •   4 oz Mick's Vegan Caesar mix

Method:

Chili salt rim

Garnish: Topped with a healthy pinch of local organic micro-greens and dehydrated limes

  •  Please enjoy with a compostable or re-usable straw
 
Caesar
A recent competition had bartenders from various Fairmont hotels battling it out for the best Caesar recipe.

Fairmont Waterfront:

Ingredients:

  •  1.5 oz vodka
  •  4-5 oz Clamato
  • 5 dashes Worcestershire
  •   2 - 3 dashes hot sauce (Tabasco or any green jalapeno hot sauce)
  • Splash fresh lime juice
  •   Horseradish (if desired)

Method:

Generously rim a glass with celery salt. Mix all ingredients together and stir. Fill glass with ice and add the Clamato mixture.

Garnish: Top with celery foam, peppered smoked salmon jerky and sea asparagus (if available)

Celery cucumber foam (requires a whipping siphon)

  • 1 peeled long English cucumber
  •   5 stalks fresh crisp celery
  • Water, up to 2 cups
  • 1 tbsp lime juice
  •  Dash of salt
  • 1.5 tsp powdered gelatin
  • Pinch of cayenne pepper

Method:

  •  Blend cucumber and celery
  •  Strain through a sieve getting any large pieces out
  • Top up with water up to two cups. Add other ingredients
  •  For gelatin follow the directions on the package
  • Put liquid into siphon
  •  Charge with 1 NO2 cartridge
  • Shake
  • Repeat with one more cartridge
  • Chill
  • Foam should be soft and mixable