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Cocktails: The National Capital Caesar

By Greggory Clark on September 23, 2016

This one’s a treat. A caesar recipe so made in Canada, from the Walter Craft Caesar Mix down to ketchup chips.

The original recipe is contributed by feast + revel executive chef, Stephen La Salle. He’s calling it the new restaurant’s signature cocktail, and has been incredibly generous to share a step-by-step recipe.

Photo provided by feast + revel.

Photo provided by feast + revel.

National Capital Caesar Recipe

  • 1.75oz Top Shelf Vodka from Perth
  • 0.25 oz Leyenda Organic Mescal, to impart a touch of smokiness
  • A few dashes each of hot sauce and Worcestershire
  • A squeeze of fresh lemon
  • Walter Craft Caesar Mix
  • Ketchup chips
  • Dulse seaweed

Add all ingredients into a shaker tin with ice.

Roll the mixture (pour back and forth between two tins) to chill and dilute the drink to proper levels.

Rim the glass with ketchup chips, Dulse seaweed and a mixture of preferred spices.

Pour into glass. Garnish with a celery stick and a lemon wedge. Enjoy!

Photo provided by feast + revel.

Photo provided by feast + revel.

Stephen La Salle is executive chef at feast + revel, and previously The Albion Rooms. His new restaurant is inside the Andaz Ottawa ByWard Market hotel (325 Dalhousie Street). Earlier this month The Andaz celebrated its grand opening, an event catered by the feast + revel kitchen. Of course, Apt613 were there to have a taste. Read the review here.