{"id":40255,"date":"2018-05-17T08:39:45","date_gmt":"2018-05-17T15:39:45","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=40255"},"modified":"2026-09-30T16:16:56","modified_gmt":"2026-09-30T23:16:56","slug":"caesars-aboard-rock-mountaineer","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/caesars-aboard-rock-mountaineer\/","title":{"rendered":"Caesars Aboard The Rocky Mountaineer"},"content":{"rendered":"

Fairmont Chateau Lake Louis’ Oisin Collins’ Recipe Featured on The Rocky Mountaineer<\/h2>\n

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.<\/p>\n

\"Rocky<\/a><\/p>\n

Fairmont Chateau Lake Louise:<\/strong><\/p>\n

2 oz Rye (Lot 40 or any other top rail spirit)
\n4 oz Mango Nectar
\n4oz Clamato Juice
\n.75oz Lime Juice
\nDash Siracha
\nBlack pepper
\nDash Worcestershire
\nMethod: Rimmed with Chili Sugar
\nGarnish: Mango Slice, Fresh Thai Chili, Pepper Jerky, Grilled Asparagus<\/p>\n

Fairmont Banff Springs:<\/strong><\/p>\n

1 oz Smirnoff vodka (or 2oz if needed)
\n1 oz House Made Maple Curry (maple syrup, turmeric, cayenne, coconut milk, lemongrass, salt & pepper, chili powder, coriander seeds, graham masala, curry powder, ginger & garlic)
\n0.5 oz Lime Juice
\nFilled with Clamato
\nIce
\nMethod: Rim with Celery salt, Pink Himalayan Salt, Pepper & Yellow curry mixture
\nGarnish: House made pickled purple carrots and pea shoots.<\/p>\n

Fairmont Pacific Rim:<\/strong><\/p>\n

1 oz Sheringham Vodka
\n\u00bd oz Sheringham Aquavit
\n\u00be oz Smoked Cedar Tisane
\n3 oz Walter’s Caesar Mix
\n1 Dash Bittered Sling Cascade Celery Bitters
\nMethod: Rim glass with Old Bay Seasoning
\nGarnish: Dill Front and small piece of smoked salmon<\/p>\n

\"Rocky<\/a><\/p>\n

Fairmont Hotel Vancouver:<\/strong><\/p>\n

1 ounce of Crown Royal
\n1 ounce of homemade Worchester sauce (apple cider vinegar, soy sauce, brown sugar, ginger, mustard powder, onion powder, garlic powder, cinnamon, pepper)
\n\u00bd 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)
\nClamato juice
\nMethod: mix Vancouver Island sea salt with Togarashi spice (Japanese red chili pepper) and lightly rim glass
\nGarnish: homemade salmon candy and a lime wedge<\/p>\n

\"Rocky<\/a><\/p>\n

Fairmont Airport Vancouver:<\/strong><\/p>\n

1.5 oz Botanist Gin
\n.5 oz Chartruese
\n.5 oz fresh lemon
\n4 dashes jalapeno tabasco
\n4 oz mick’s vegan caesar mix<\/p>\n

Method: chili salt rim
\nGarnish: Topped with a healthy pinch of local organic micro-greens and dehydrated limes
\n*please enjoy with a compostable or re-usable straw<\/p>\n

\"Rocky<\/a><\/p>\n

Fairmont Waterfront:<\/strong><\/p>\n

1.5 ounces vodka
\n4-5 ounces clamato
\n5 dashes Worcestershire
\n2 – 3 dashes hot sauce (tabasco or any green jalapeno hot sauce)
\nSplash fresh lime juice
\nHorseradish (if desired)<\/p>\n

Method: Generously rim a glass with celery salt. Mix all ingredients together and stir. Fill glass with ice and add the clamato mixture.<\/p>\n

Garnish: Top with celery foam, peppered smoked salmon jerky and Sea asparagus (if available)<\/p>\n

Celery cucumber foam (requires a whipping siphon)
\n1 peeled long English cucumber
\n5 stalks fresh crisp celery
\nWater up to 2 cups
\n1 tbsp lime juice
\ndash of salt
\n1.5 tsp powdered gelatin
\npinch of cayenne pepper<\/p>\n

Method:
\nBlend cucumber and celery.
\nStrain through a sieve getting any large pieces out.
\nTop up with water to two cups. Add other ingredients.
\nFor gelatin follow the directions on the package.
\nPut liquid into siphon.
\nCharge with 1 NO2 cartridge.
\nShake.
\nRepeat with one more cartridge.
\nChill.
\nFoam should be soft and mixable.<\/p>\n","protected":false},"excerpt":{"rendered":"

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<\/p>\n","protected":false},"author":2,"featured_media":40259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409],"tags":[8339,7198,8338,7208,7563,6161],"class_list":["post-40255","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","tag-caesars","tag-cocktails","tag-fairmont-hotel","tag-featured","tag-national-caesar-day","tag-walter-caesar"],"acf":[],"yoast_head":"\nCaesars Aboard The Rocky Mountaineer - 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We're very overdue for a visit! Fairmont Chateau Whistler waves goodbye to its 20's and takes its thirtieth turn around the sun, the future looks bright. 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