Pickled Caesar

The Caesar is a classic cocktail – but this version adds a twist. Recipe Courtesy of The Rec Room

Pickled Caesar

• 1.5 oz Vodka
• Clamato juice, to fill
• Montreal steak spice
• 1 Large egg white or Extra virgin olive oil (EVOO)
• 1 heaping espresso spoon of sambal oelek
• 2 dashes Worcestershire sauce
• 1 pickled saddled egg
• 1 slice summer salami
• 1 pickled egg, halved lengthwise
• 1 pickle spear
• Skewer

Rim Caesar glass with EVOO and Montreal steak spice, then fill glass with ice. Pour vodka into glass; add sambal oelek and Worcestershire sauce. Top with Clamato juice and garnish with pickled saddled egg. Place a drizzle of EVOO and a pinch of salt on the pickled egg.

Curve salami into a saddle shape. Place the half egg, yolk side up, in salami. Insert the pickle spear beside the egg so that they sit side by side. Put a skewer through all three, and use to garnish the drink.

1725 99 St., 780-702-1332 and 8882 170 St., 780-900-8714, therecroom.com

This article appears in the April 2018 issue of Avenue Edmonton.