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Caesarini
Summer 2015
Caesarini
Summer 2015BY: Kristen Eppich
The classiest Caesar you ever did try! The briny combination of olive juice and Clamato mixed with a smooth botanical gin makes for a lovely cocktail. The goji berry rim salt dresses it up perfectly.
2 tsp (10 mL) dried goji berries
½ tsp (2 mL) salt
1 lemon wedge
1½ oz gin, preferably Dillon’s (LCBO 358556)
4 oz Clamato®
2 tsp (10 mL) olive brine
½ tsp (2 mL) dry vermouth
2 olives
1 Combine goji berries with salt in a spice or coffee grinder. Pulse until it forms a powder. Moisten one side of a Martini glass rim with lemon wedge, then dip in goji-berry salt to coat.
2 Combine gin, Clamato®, olive brine and vermouth in an ice-filled shaker. Shake gently until combined and chilled through. Strain into rimmed glass. Garnish with 2 olives on a skewer.
Makes 1 drink
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What to Serve
Caesarini
Summer 2015BY: Kristen Eppich
The classiest Caesar you ever did try! The briny combination of olive juice and Clamato mixed with a smooth botanical gin makes for a lovely cocktail. The goji berry rim salt dresses it up perfectly.
2 tsp (10 mL) dried goji berries
½ tsp (2 mL) salt
1 lemon wedge
1½ oz gin, preferably Dillon’s (LCBO 358556)
4 oz Clamato®
2 tsp (10 mL) olive brine
½ tsp (2 mL) dry vermouth
2 olives
1 Combine goji berries with salt in a spice or coffee grinder. Pulse until it forms a powder. Moisten one side of a Martini glass rim with lemon wedge, then dip in goji-berry salt to coat.
2 Combine gin, Clamato®, olive brine and vermouth in an ice-filled shaker. Shake gently until combined and chilled through. Strain into rimmed glass. Garnish with 2 olives on a skewer.
Makes 1 drink