The Caesar: Canada’s greatest boozy invention

An interview with Clint Pattemore about his new book Caesars: The Essential Guide to Your Favourite Cocktail (Appetite by Random House, 2014). Pattemore demonstrates The Classic and Cucumber-Infused Caesars in a video, and shares a food recipe from the book.

PHOTO: Appetite by Random House; The Classic Caesar from Caesars: The Essential Guide to Your Favourite Cocktail by Clint Pattemore
 
Laura Brehaut/Postmedia News
Originally published on June 27, 2014; National Post
 
It’s savoury, sweet, salty, sour and bitter all at once and all in a glass. The Caesar’s unique flavour profile has made it one of Canada’s favourite cocktails since the 1970s. Originator Walter Chell, restaurant manager of the Owl’s Nest bar in the Calgary Inn (now the Westin), set out to create a liquid version of spaghetti alle vongole in rosso (spaghetti with clams and tomato) in 1969. The result was the Bloody Caesar, consisting of vodka, clam nectar, tomato juice, lime, Worcestershire sauce and celery salt.
 
 
PUBLISHED IN PRINT:
The Windsor Star: July 9, 2014; page C3
Calgary Herald: July 5, 2014; page G16
The Province (Vancouver): June 30, 2014; page B4
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