Caesar Teaser (Recipes!)

With National Caesar Day right around the corner (May 17th), Canadian Grey Goose ambassador Stephanie Lamb has come up with three elevated drink recipes that (best) make good use of regular old ingredients in our fridge and pantry! Enoy the recipes berlow (and feel free to make them all year round)! —Vita Daily

Thai Caesar

1.5 Grey Goose Le Citron
1 Thai chili, crushed
1/2 oz ponzu
2-3 dashes of rice vinegar
1/2 oz fresh cucumber juice
3 oz caesar mix

Muddle Thai chilli in your glass. Add the rest of the ingredients. Add ice and stir ensuring everything is combined. Garnish: cucumber ribbons. Rim: sesame seeds and Togarashi spice mix.

Strawberry-Rhubarb Caesar

1.5 Grey Goose L’original
1/2 oz lemon juice
1 oz strawberry/rhubarb shrub
3 oz caesar mix
1 pinch smoked paprika
1 pinch black pepper corns

Add Ice and shake. Pour ingredients over fresh ice into your rimmed Rocks glass. Make a strawberry rhubarb shrub by cutting a pint of strawberries into half. Cut 8 oz (about two stems) of rhubarb into half-inch pieces. Cover with 1 cup of sugar and let it macerate for at least 2 hours to a day in the refrigerator. Add 1 cup of apple cider vinegar and let it sit an additional 2 days in the fridge. Strain out, bottle and refrigerate. Garnish: toasted cherry tomatoes still on the vine or dehydrated tomato slice. Rim: salt, chili, pepper and cracked black pepper.

Bloody Beat Caesar

1.5 Grey Goose L’Orange
1 blood orange
1 oz beet root juice
1/2 oz lemon juice
3-4 dashes of tabasco
3-4 dashes of Worcester
3 oz caesar mix

Always rim first. Ice all the way to the top, add ingredients and stir well. Garnish: bouquet garnish of herbs with parsley. Rim: dehydrated parsley root blitzed with Za’atar spice and salt.