Grey Goose Ambassador Stephanie Lamb Reinvents the Caesar

Who doesn’t love a good Caesar? We love Caesars at brunch, or after a cycle on a hot day. We’re particularly fond of Walter’s Caesar Mix, and highly suggest you pick up a bottle or two and mix up some of these alternatives from Canadian Grey Goose Ambassador Stephanie Lamb. She’s created three elevated Caesars using existing ingredients in your fridge or pantry. From different rims, extraordinary market-fresh garnish displays, to deliciously flavour profiles that can be enjoyed all summer long! Content provided by Grey Goose Vodka.

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 Walter’s Caesar mix
Method: 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 & Togarashi spice mix

STRAWBERRY-RHUBARB CAESAR
1.5 GREY GOOSE L’original
1/2 oz lemon juice
1 oz strawberry/rhubarb shrub
3 oz Walter’s Caesar mix
1 pinch smoked paprika
1 pinch black pepper corns
Method: Add Ice and shake. Pour ingredients over fresh ice into your rimmed Rocks glass.
Strawberry Rhubarb Shrub: cut 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, cracked black pepper

BLOODY BEET 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 Walter’s Caesar mix
Method: 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