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.
Like this content? Get more delivered right to your inbox with Ed.Eats
Every Tuesday, a list of what's delicious, delectable and delightful.