…And possibly, happy hangover. Yesterday was Cinco de Mayo – as any good tequila lover knows. I spent most of the day lounging on my front steps mowing these and reminising about what it used to be like to have an outdoor space to relax in. Now, I’m chillin’ 90’s-music-video-style with a beer on the front steps of the townhouse and dreaming of backyard gardens and the peace and quiet only an 8′ fence, on a tree-lined side street can provide.
Right. Cinco de Mayo. Focus.
If you’re like me, you’ve managed to down one tequila, two tequila, three tequila, four, more, eight, uhhhh, six? Sleep. Now. Ugh. Another? Ack…. And now you’re in some serious need of some serious remedy.
I give you, the Canadian Snackin’ Caesar.
Now, if you know me at all, you’re aware of my abhorrent distaste for all things nationalistic. I take deep seeded issue with nationalism and anything patriotic. But that’s a whole other black hole of a blog post. Point is, these bad boys are specific to Canada and have got me out of bed after a night of libation hazy tomfoolery more than once. In fact, they’re a dear and welcome necessity.
What makes them so Canadian? The secondary ingredient – Clamato juice. As far as I’m aware, you can’t get the stuff outside our country. Essentially, it’s less viscous tomato juice with spices and clam broth. It’s fantastic. Mix it with vodka (or gin, if you’re feeling adventurous), some flavorings and a stellar garnish and you have yourself the quintessential Canadian hangover cure. Not to mention one tasty little snack.
Seriously. If you’ve ever wanted a drink, you want one of these.
Gently wet the lip of the glasses with a bit of water (or a slice of lime) and then, making a small slice in one of the lime wedges, drag it across the lip of the glass. Dip the glass in the celery salt and turn in a couple of circles to ensure even coating.
Add 2 Oz. of vodka or gin to each glass, followed by a nice pump of hot sauce, a good few dashes of Worcestershire sauce and the horseradish. Gently muddle the mixture with a wooden spoon.
Fill the glasses with ice. Add the Clamato juice, a splash of pickle juice and top it all off with a sprinkle of white pepper. Garnish with another lime wedge with a slit to hold it on the edge of the glass and any other garnish your imagination can concoct. I like to make mine into a snack: cheese, gherkin pickle, pepperoni.
*A word to the wise: Grate fresh horseradish in a well ventilated area, keep clear of eyes and do so in small batches. Don't be fools like we were and grate the mother of all horseradish roots in your basement apartment - that shit could be a chemical weapon. It's way worse than onions. Way worse.
How was your Cinco de Mayo? Any good hangover cures? Ever had a Caesar?
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Hey, I'm Kristy. I'm a writer, photographer, actress, and general badass (who goes to bed at 8:30pm) in Vancouver, BC. I've written & photographed with Edible Communities, The Taste Canada Food Writing Awards, and CountryMan Press and have presented at The Food Blogger’s Online Summit. My book, Cooking With Cocktails, is avaiable at all major retailers! When I'm not online, I'm indulging in seasonal cocktails, carbs, bad ’80s films, hiking, camping, bourbon, and pigs.