Step Up Your Game for National Caesar Day

Three recipes to mix it up for National Caesar Day

Thursday, May 14th is the annual National Caesar Day—and what better way to celebrate than with a fancy new twist on the original? Whether you want to try a spicy rim or an unconventional garnish, we’ve got three recipe variations that will take your Caesar from ordinary to extraordinary.

1. THAI CAESAR

• 1½ Grey Goose Le Citron
• 1 Thai chili, crushed

• ½ oz ponzu

• 2 to 3 dashes of rice vinegar

• ½ oz fresh cucumber juice

• 3 oz Clamato juice

1. Rim with sesame seeds and Togarashi spice mix.
2. Muddle Thai chili in your glass. Add the rest of the ingredients. Add ice and stir, and ensure everything is combined.
3. Garnish with cucumber ribbons.

2. BEET CAESAR

• 1½ Grey Goose l’Orange
• 1 blood orange
• 1 oz beet root juice
• ½ oz lemon juice
• 3 to 4 dashes of Tabasco
• 3 to 4 dashes of Worcestershire
• 3 oz Caesar mix

1. Rim with dehydrated parsley root blitzed with Za’atar spice and salt.
2. Ice all the way to the top, add ingredients and stir well.
3. Garnish with bouquet garnish of herbs with parsley.

3. STRAWBERRY-RHUBARB CAESAR

• 1½ Grey Goose
• ½ oz lemon juice
• 1 oz strawberry/rhubarb shrub (recipe below)
• 3 oz Caesar mix
• 1 pinch smoked paprika
• 1 pinch black pepper corns

1. Add ingredients to a shaker with ice and shake.
2. Rim a rocks glass with salt, chili, pepper, cracked black pepper.
3. Pour ingredients over fresh ice into your rimmed rocks glass.
4. Garnish with toasted cherry tomatoes still on the vine or dehydrated tomato slice.

Strawberry Rhubarb Shrub
Cut a pint of strawberries into half. Cut 8 oz (about two stems) of rhubarb into half-inch pieces. Cover with 1 cup of sugar and let it macerate for at least 2 hours to a day in the refrigerator. Add 1 cup of apple cider vinegar and let it sit an additional 2 days in the fridge. Strain out, bottle and refrigerate.