Wasabi Caesars

By Friday, November 1, 2013

Happy Friday. You’re welcome.

Wasabi Caesar

I have zero idea what I would do if I lived in the States and couldn’t get Clamato juice. Like honestly, how could I exist with caesars?

Personally, if I can toot my own horn here, I like my own caesars. I made a ton of them working at Feleena’s and have all the ingredients to make them just as good at home. This, of course, requires investing in proper rimmer, authentic Worcestershire sauce (where my family is from!) and the most important ingredient, Extreme Beans. If you don’t know what these are, please, visit Matt & Steve’s website and order some. They will change your life. 

But there are a few spots in Ottawa and Halifax (my two homes) that have really amazing caesars – ones that have impressed me above all others. The first that comes to mind is at Quinn’s in Ottawa (at Bank & Sunnyside). They use horseradish in their caesars and it’s delicious. The second would be the Hart & Thistle on the Halifax waterfront, which they call Fries & Ketchup because it’s made with PEI potato vodka. Super cool!

My friend Jeanette says she loves caesars when she’s hungry because it’s almost like you’re eating a meal. I couldn’t agree more! I love them any time, but especially when I’m super hungry and waiting for real food. They’re also the best hangover cure, like, ever.

For my American readers out there, caesars are like bloody marys, but with clamato juice n instead (a mixture of clam juice and tomato juice). I know it sounds disgusting, but it’s actually one of the most universally-adored Canadian drinks, and it’s almost impossible to get Clamato juice outside of the country!

In my opinion, adding wasabi to just about anything is the bomb, but for those of you who are shy on heat, never fear – this is really subtle. If you’re a huge wasabi lover, though, double it up!

Wasabi Caesars

Yield: 2


  • 1 tsp wasabi paste
  • 1/3 cup vodka
  • 1.5 cups Clamato juice
  • 2 tbsps lemon juice
  • 2 tsps Worcestershire sauce
  • Tabasco, to taste
  • 2 Extreme Beans, for garnish (or celery stalks)
  • Salt & pepper, to taste
  • Rimmer, for your glass


  1. Mix wasabi and vodka until incorporated. Pour into a pitcher and top with Clamato, lemon juice, tabasco, and salt and pepper. Stir well and pour over two rimmed glasses filled with ice.

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