Fairmont Chateau Lake Louis’ Oisin Collins’ Recipe Featured on The Rocky Mountaineer

Did you know the Caesar was actually invented in Calgary, developed by hotel restaurant manager Walter Chell nearly 40 years ago? This year, luxury tourist train Rocky Mountaineer and the Fairmont teamed up to create a new version of the classic drink, here in Western Canada where it first originated. Six top-notch Fairmont bartenders competed for the best new recipe and, to make things extra challenging, they did it in a compact, moving kitchen, on board the Rocky Mountaineer. The winner, Oisin Collins, from the Fairmont Chateau Lake Louise will have his recipe featured on board the train all summer. Fairmonts around the city (Waterfront, Airport, and Pacific Rim) will be featuring each of their bartenders specialty Caesar recipes all summer as well! Here’s the winning recipe as well as the runners up.

Fairmont Chateau Lake Louise:

2 oz Rye (Lot 40 or any other top rail spirit)
4 oz Mango Nectar
4oz Clamato Juice
.75oz Lime Juice
Dash Siracha
Black pepper
Dash Worcestershire
Method: Rimmed with Chili Sugar
Garnish: Mango Slice, Fresh Thai Chili, Pepper Jerky, Grilled Asparagus

Fairmont Banff Springs:

1 oz Smirnoff vodka (or 2oz if needed)
1 oz House Made Maple Curry (maple syrup, turmeric, cayenne, coconut milk, lemongrass, salt & pepper, chili powder, coriander seeds, graham masala, curry powder, ginger & garlic)
0.5 oz Lime Juice
Filled with Clamato
Ice
Method: Rim with Celery salt, Pink Himalayan Salt, Pepper & Yellow curry mixture
Garnish: House made pickled purple carrots and pea shoots.

Fairmont Pacific Rim:

1 oz Sheringham Vodka
½ oz Sheringham Aquavit
¾ oz Smoked Cedar Tisane
3 oz Walter’s Caesar Mix
1 Dash Bittered Sling Cascade Celery Bitters
Method: Rim glass with Old Bay Seasoning
Garnish: Dill Front and small piece of smoked salmon

Fairmont Hotel Vancouver:

1 ounce of Crown Royal
1 ounce of homemade Worchester sauce (apple cider vinegar, soy sauce, brown sugar, ginger, mustard powder, onion powder, garlic powder, cinnamon, pepper)
½ ounce homemade spruce and roots bitter (lemon, lime and orange zest, crushed cardamom pods, fresh ginger roots, coriander seeds, white peppercorns, gentian root, spruce tips, fennel seeds, vodka, hone or birch syrup)
Clamato juice
Method: mix Vancouver Island sea salt with Togarashi spice (Japanese red chili pepper) and lightly rim glass
Garnish: homemade salmon candy and a lime wedge

Fairmont Airport Vancouver:

1.5 oz Botanist Gin
.5 oz Chartruese
.5 oz fresh lemon
4 dashes jalapeno tabasco
4 oz mick’s vegan caesar mix

Method: chili salt rim
Garnish: Topped with a healthy pinch of local organic micro-greens and dehydrated limes
*please enjoy with a compostable or re-usable straw

Fairmont Waterfront:

1.5 ounces vodka
4-5 ounces clamato
5 dashes Worcestershire
2 – 3 dashes hot sauce (tabasco or any green jalapeno hot sauce)
Splash fresh lime juice
Horseradish (if desired)

Method: Generously rim a glass with celery salt. Mix all ingredients together and stir. Fill glass with ice and add the clamato mixture.

Garnish: Top with celery foam, peppered smoked salmon jerky and Sea asparagus (if available)

Celery cucumber foam (requires a whipping siphon)
1 peeled long English cucumber
5 stalks fresh crisp celery
Water up to 2 cups
1 tbsp lime juice
dash of salt
1.5 tsp powdered gelatin
pinch of cayenne pepper

Method:
Blend cucumber and celery.
Strain through a sieve getting any large pieces out.
Top up with water to two cups. Add other ingredients.
For gelatin follow the directions on the package.
Put liquid into siphon.
Charge with 1 NO2 cartridge.
Shake.
Repeat with one more cartridge.
Chill.
Foam should be soft and mixable.