A while back I signed up for a newsletter from a site called Liquor.com. That means that every day or two I get pictures of brightly coloured concoctions adorned with artistically arranged lemon peel, sprigs of mint, spears of pineapple, or feathery bouquets of dill. And I get the recipes for exotically named drinks such as Cabana Boy, Delete That Text, Night Flights, and Scofflaw made with equally exotic liquors. As long as you have rhum agricole, Elderflower liqueur, Crème de violette, and Saler gentian apéritif on hand you’re all set. Damn I just realized I’m all out of Saler’s – scratch the Night Flights.
Once bought most of these fancy-smancy intoxicants will end up collecting dust and sugar crystals hidden in the back of the liquor cabinet behind the bottles of scotch. And come the next major move they would be donated to the poor of the parish or given away to puzzled friends who had no idea there was anything called Cocchi Americano or that you could buy Rhubarb bitters. And quietly wonder why the hell you would have them on hand. So as fun as some of them are to read when it comes to adult beverages I will stick with a few old favourites. My cocktail of choice is Canada’s National Cocktail: the Bloody Caesar.
Liquor.com featured this “exotic Canadian” cocktail a few weeks ago and when I read the recipe, all the recipes they post became highly suspect. Their version bordered on not only the farcical but the heretical. And it reminded me that back in May 2009 I celebrated the 40th anniversary of the Bloody Caesar and included a proper recipe for making a proper BC – “no rubbish” to quote a friend. So, a bit late but none the less recalled, let’s celebrate the 50th anniversary of a truly Canadian cocktail.
Now it is not unknown for people to attempt variations on a good thing – one gentleman has suggested a slosh of pickle juice (!!!!) – but despite all the attempts to turn it into a fancy cocktail the original remains the best. A left click on the image below of a flagon of tomatoy-clammy-vodkay-spicy goodness will take you to my original post and the proper recipe for a Bloody Caesar*.
And it comes as no surprise that the good folks at Mott’s are making the most of the anniversary with theme and variations on the classic original. I can’t say that as a purist I approve of all their innovations but as long as they keep muddling and milking those clams, juicing those tomatoes and throwing in the odd spice in the “original” I’m a happy – but sensible – imbiber.
*I notice that the good folks at Mott’s have not followed my chemistry prof’s recipe – they put the salt and pepper in AFTER the vodka! Heresy! Heresy say I!
July 11th is Cheer Up the Lonely Day – which strikes me as a worthy day to observe any day.