Happy National Caesar Day! A Summer Caesar Recipe featuring Rodney’s Oyster sauce and Walter Caesar Mix

In light of the 3rd National Caesar Day, here is a caesar recipe courtesy of Rodney’s Oyster House that is guaranteed to wow your friends and family!


Rodney’s Seafood Caesar

The thought behind it is that a Caesar is reminiscent of an alcoholic gazpacho, so I (Rodney) wanted to honour the great seafood soups that we do here by including a seafood stock reduction to the recipe. This way, the seafood element of the Caesar is being celebrated, and placed in the forefront. For the all-important garnish, I wanted it to be a sort of two- partner. Since there is both clam, and shrimp stock in the drink, I thought the garnish should include them both as well. Ideally, the guest would eat the shrimp first, and let the clam go for a swim while they enjoy the drink. By the end, the clam would have the time to absorb all the flavours of the Caesar nicely, completing the experience.

Rim: Celery salt with dried thyme

1.5 oz Iceberg vodka, infused with fresh thyme, peppercorns, and lemon peel
3 oz Seafood stock (lobster and shrimp) reduction
Walters Craft Caesar Mix in Mild Spice
1 tsp Rodney’s Oyster House Back from Hell, sauce cut with apple cider vinegar
4 dashes of Worcestershire sauce

Lime wedge
Wild White Cocktail Shrimp on a skewer
Shucked Littleneck clam on the half shell


Swipe rim of a 16 oz. mason jar with rimming mixture. Fill glass 2/3 full with crushed ice. Add 1.5 oz of Thyme infused Iceberg vodka. Add 3 oz of seafood stock reduction. Add 4 dashes of Worcestershire sauce. Add 1 tsp of back from hell sauce. Top with Walters Craft Caesar mix in Mild Spice. Stir well, place shrimp and lime skewer with the shrimp facing down, and carefully balance the shucked clam on the surface of the drink. Add straw and serve.

Note: when enjoying drop the clam into the drink and eat it at the end. This lets the clam absorb all the Caesary goodness.


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