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  • THIS. (Thank You So Very Much).
#afficianadoapproved

#Repost @wanderwoman10 (@get_repost)
・・・
The Caesar cocktail turns 50 years old today. As a food writer, proud Canadian and Caesar connoisseur, I have written about this iconic cocktail more times than I can count. I have prepared it many ways, but there is one method I prefer amongst all else: 
My spirit of choice is @waywarddistillery's Unruly Gin, distilled from Vancouver Island  honey.

My preferred mix is @simpssyrups Serious Caesar Mix (from Kelowna), made with all natural ingredients,no artificial colourings and sweetened with maple syrup, not  high fructose corn syrup. 
Combining Simp’s Caesar Mix with Unruly Gin results in a well-balanced, smoky, full-flavoured Caesar with a slightly sweet finish (from the Simps) and notes of cedar and citrus (from the gin). To make it extra special, I garnish it with @theoysterman smoked oysters. These oysters are unique because they are simply Cortes Island oysters smoked and then canned in their natural nectar, nothing else. I call this Caesar the Super Natural BC Caesar because it’s made with all natural ingredients from BC. It’s truly all-Canadian, as a Caesar should be. 
My Caesar story and the stories of 49 other fellow Canadians can be found @eatnorth's article called "50 Canadians on how to make the perfect Caesar". Go read it! 🤗  Happy #nationalcaesarday, everyone! 🍹
  • THIS. (Thank You So Very Much).
    #afficianadoapproved

    #Repost @wanderwoman10 (@get_repost)
    ・・・
    The Caesar cocktail turns 50 years old today. As a food writer, proud Canadian and Caesar connoisseur, I have written about this iconic cocktail more times than I can count. I have prepared it many ways, but there is one method I prefer amongst all else:
    My spirit of choice is @waywarddistillery's Unruly Gin, distilled from Vancouver Island honey.

    My preferred mix is @simpssyrups Serious Caesar Mix (from Kelowna), made with all natural ingredients,no artificial colourings and sweetened with maple syrup, not  high fructose corn syrup.
    Combining Simp’s Caesar Mix with Unruly Gin results in a well-balanced, smoky, full-flavoured Caesar with a slightly sweet finish (from the Simps) and notes of cedar and citrus (from the gin). To make it extra special, I garnish it with @theoysterman smoked oysters. These oysters are unique because they are simply Cortes Island oysters smoked and then canned in their natural nectar, nothing else. I call this Caesar the Super Natural BC Caesar because it’s made with all natural ingredients from BC. It’s truly all-Canadian, as a Caesar should be.
    My Caesar story and the stories of 49 other fellow Canadians can be found @eatnorth's article called "50 Canadians on how to make the perfect Caesar". Go read it! 🤗 Happy #nationalcaesarday , everyone! 🍹
  • 1,977 3 17 May, 2019

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  • Creating value-added products is one way for producers to gain a financial advantage. See how Tom Casteels of Centreton created extra value within his hydroponic tomato operation by checking out our last edition. Photo credit: Cecilia Nasmith. #addedvalue #tomato #caesarmix #hydroponics #greenhouse #farmtario
  • Creating value-added products is one way for producers to gain a financial advantage. See how Tom Casteels of Centreton created extra value within his hydroponic tomato operation by checking out our last edition. Photo credit: Cecilia Nasmith. #addedvalue #tomato #caesarmix #hydroponics #greenhouse #farmtario
  • 110 0 9 March, 2019

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  • THIS. (Thank You So Very Much).
#afficianadoapproved

#Repost @wanderwoman10 (@get_repost)
・・・
The Caesar cocktail turns 50 years old today. As a food writer, proud Canadian and Caesar connoisseur, I have written about this iconic cocktail more times than I can count. I have prepared it many ways, but there is one method I prefer amongst all else: 
My spirit of choice is @waywarddistillery's Unruly Gin, distilled from Vancouver Island  honey.

My preferred mix is @simpssyrups Serious Caesar Mix (from Kelowna), made with all natural ingredients,no artificial colourings and sweetened with maple syrup, not  high fructose corn syrup. 
Combining Simp’s Caesar Mix with Unruly Gin results in a well-balanced, smoky, full-flavoured Caesar with a slightly sweet finish (from the Simps) and notes of cedar and citrus (from the gin). To make it extra special, I garnish it with @theoysterman smoked oysters. These oysters are unique because they are simply Cortes Island oysters smoked and then canned in their natural nectar, nothing else. I call this Caesar the Super Natural BC Caesar because it’s made with all natural ingredients from BC. It’s truly all-Canadian, as a Caesar should be. 
My Caesar story and the stories of 49 other fellow Canadians can be found @eatnorth's article called "50 Canadians on how to make the perfect Caesar". Go read it! 🤗  Happy #nationalcaesarday, everyone! 🍹
  • THIS. (Thank You So Very Much).
    #afficianadoapproved

    #Repost @wanderwoman10 (@get_repost)
    ・・・
    The Caesar cocktail turns 50 years old today. As a food writer, proud Canadian and Caesar connoisseur, I have written about this iconic cocktail more times than I can count. I have prepared it many ways, but there is one method I prefer amongst all else:
    My spirit of choice is @waywarddistillery's Unruly Gin, distilled from Vancouver Island honey.

    My preferred mix is @simpssyrups Serious Caesar Mix (from Kelowna), made with all natural ingredients,no artificial colourings and sweetened with maple syrup, not  high fructose corn syrup.
    Combining Simp’s Caesar Mix with Unruly Gin results in a well-balanced, smoky, full-flavoured Caesar with a slightly sweet finish (from the Simps) and notes of cedar and citrus (from the gin). To make it extra special, I garnish it with @theoysterman smoked oysters. These oysters are unique because they are simply Cortes Island oysters smoked and then canned in their natural nectar, nothing else. I call this Caesar the Super Natural BC Caesar because it’s made with all natural ingredients from BC. It’s truly all-Canadian, as a Caesar should be.
    My Caesar story and the stories of 49 other fellow Canadians can be found @eatnorth's article called "50 Canadians on how to make the perfect Caesar". Go read it! 🤗 Happy #nationalcaesarday , everyone! 🍹
  • 1,977 3 17 May, 2019

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  • Happy National Caesar Day Canada!!! To honour the country’s unofficial official favourite spirit we have partnered with a fantastic Canadian company where they bring Caesars to the next level! Walter Craft Caesar Mix is made with 100% all natural ingredients, is gluten free, AND is Canada’s first ocean wise caesar mix. Did we mention it’s made in Canada as well! Happy Celebrating!!! 🇨🇦
  • Happy National Caesar Day Canada!!! To honour the country’s unofficial official favourite spirit we have partnered with a fantastic Canadian company where they bring Caesars to the next level! Walter Craft Caesar Mix is made with 100% all natural ingredients, is gluten free, AND is Canada’s first ocean wise caesar mix. Did we mention it’s made in Canada as well! Happy Celebrating!!! 🇨🇦
  • 21 2 16 May, 2019

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  • Need some #sundaycaesars inspiration? @mcnicolmakes (PC 📸) is giving us all 🥰
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🏋🏽‍♀️I think I’ve been training my whole life for this cocktail. When @homebarawards announced edible garnishes as the theme for the April Challenge, I knew I’d have to submit at least one Caesar variation. It’s an obvious choice, so I had to find a way to make it original. Here’s my second #homebarawards entry of the month. .
♦️ANCHO CAESAR♦️ 1 oz vodka + ½ oz for garnish
5 oz Singer’s Spicy Caesar Mix
½ oz fresh lime juice 
4 dashes Worcestershire Sauce
2 dashes Scrappy’s Celery Bitters
2 small bell peppers, stem cut off and cored 
1 Filthy Foods pimento olive
3 slices of pickle
¼ oz Ancho Reyes Chile Liqueur (for garnish)
Ancho lime pepper rim salt*
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—Rub cut lime on rim of glass, then dip in rimmer on plate. Fill with cracked ice and place in freezer while you make the drink. Add 1 oz vodka, Caesar mix, lime juice, Worcestershire, and bitters in Boston bottom tin. Fill cheater tin with ice and place strainer on top (calabrese hawthorne or julep strainer are best). Roll drink between tins to gently aerate and chill. Strain into glass. Pierce peppers and place in glass cut side up. Pour ¼ oz ancho chile in one pepper and top with sliced pickles. Pour ½ oz vodka into other pepper and top with olive. Serve with metal straw.— •
•
I don’t normally give such lengthy instructions but the drink is designed to change partway through thanks to the functional garnishes. When you’re about halfway done the drink, ditch your straw, dunk the extra booze in, and drink the remainder sans straw so the salt rim accents each sip. ⬅️Swipe to see⬅️. The first half drinks like a familiar spicy Caesar. The addition of Ancho Reyes partway gives it a sweet smokey heat which is amplified by the salt rim. The added vodka is a bonus for anyone who laments thar the second half of their Caesar is always too watered down 😉. And you’re probably getting hungry at that point too, so you can finally nosh on the peppers and pickled garnishes! •
•
🧂🌶Ancho Pepper Lime Rim Salt 🌶🧂
To make the rim salt, mix ½ tsp each fresh lime zest, cracked black peppercorn, kosher sea salt, and ancho chile powder. C
  • Need some #sundaycaesars inspiration? @mcnicolmakes (PC 📸) is giving us all 🥰
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    🏋🏽‍♀️I think I’ve been training my whole life for this cocktail. When @homebarawards announced edible garnishes as the theme for the April Challenge, I knew I’d have to submit at least one Caesar variation. It’s an obvious choice, so I had to find a way to make it original. Here’s my second #homebarawards entry of the month. .
    ♦️ANCHO CAESAR♦️ 1 oz vodka + ½ oz for garnish
    5 oz Singer’s Spicy Caesar Mix
    ½ oz fresh lime juice
    4 dashes Worcestershire Sauce
    2 dashes Scrappy’s Celery Bitters
    2 small bell peppers, stem cut off and cored
    1 Filthy Foods pimento olive
    3 slices of pickle
    ¼ oz Ancho Reyes Chile Liqueur (for garnish)
    Ancho lime pepper rim salt*
    .
    .
    —Rub cut lime on rim of glass, then dip in rimmer on plate. Fill with cracked ice and place in freezer while you make the drink. Add 1 oz vodka, Caesar mix, lime juice, Worcestershire, and bitters in Boston bottom tin. Fill cheater tin with ice and place strainer on top (calabrese hawthorne or julep strainer are best). Roll drink between tins to gently aerate and chill. Strain into glass. Pierce peppers and place in glass cut side up. Pour ¼ oz ancho chile in one pepper and top with sliced pickles. Pour ½ oz vodka into other pepper and top with olive. Serve with metal straw.— •

    I don’t normally give such lengthy instructions but the drink is designed to change partway through thanks to the functional garnishes. When you’re about halfway done the drink, ditch your straw, dunk the extra booze in, and drink the remainder sans straw so the salt rim accents each sip. ⬅️Swipe to see⬅️. The first half drinks like a familiar spicy Caesar. The addition of Ancho Reyes partway gives it a sweet smokey heat which is amplified by the salt rim. The added vodka is a bonus for anyone who laments thar the second half of their Caesar is always too watered down 😉. And you’re probably getting hungry at that point too, so you can finally nosh on the peppers and pickled garnishes! •

    🧂🌶Ancho Pepper Lime Rim Salt 🌶🧂
    To make the rim salt, mix ½ tsp each fresh lime zest, cracked black peppercorn, kosher sea salt, and ancho chile powder. C
  • 22 3 5 May, 2019
  • Wow 😮 @mcnicolmakes (PC 📸) “My third submission to the @homebarawards Edible Garnish April Challenge, I’ve done a milk-clarified raicilla Caesar with an arugula pesto garnish. This is the strangest thing I’ve ever endeavoured to do for #homebarawards or otherwise!
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It began with a desire to turn this brunch hangover cure, known for its 🥓over🍤the🌶top🍔garnishes, into an elegant, stirred serve. The Singer’s Spicy Caesar mix is a thick🥫opaque Clamato juice with all the fixings including Worcestershire and hot sauce. I decided to pair it with the cousin of tequila and mezcal, raicilla (pronounced rye-see-yah). 🇲🇽 It’s an agave-based spirit from Jalisco, and has an earthy-smokey-fruity quality. My friend @_katelouisehart lived in Mexico and brought me back a bottle of this Mexican moonshine from a restaurant called “El Fortin de San Sebastian”. It’s quite harsh — the perfect candidate for milk-washing, which tends to soften young spirits. •
•
For the garnish, I wanted to honour the notion of “Caesar = liquid meal”. I let my fridge and pantry dictate what I did because but I didn’t want to get more groceries (lazy!). It would also work with a cilantro lime sunflower seed pesto. •
•
🍅✌🏽RAICILLA LATER✌🏽🍅
2⅔ oz Singer’s Spicy Caesar Mix
1⅓ oz Raicilla 
1 oz whole milk 
Arugula sesame pesto, for garnish
•
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—Add 1 oz whole milk to clean jar. Combine Caesar mix and raicilla in tin, rolling between tins to aerate. Pour into milk. Stir gently to combine. Seal jar & refrigerate overnight. Strain milk mixture through coffee filter and sieve into clean jar. Be patient as all liquid percolates slowly through. To make the pesto, use mortar and pestle to combine 1 tsp sesame seeds, 1 tsp sesame oil, handful of arugula, and pinch of kosher sea salt until it forms a paste. Paint a swath of pesto on inside of Nick & Nora glass. Freeze for 1 h. Stir the milk-washed cocktail with ice to dilute. Strain into prepared glass—
•
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As a base comparison, I tasted 2:1 Singers:raicilla on ice. It was like firewater! The milk-clarified version has a much smoother, silkier mouthfeel, with that intense savoury umami you’d expect. The pesto imparts a rich nutty herbal
  • Wow 😮 @mcnicolmakes (PC 📸) “My third submission to the @homebarawards Edible Garnish April Challenge, I’ve done a milk-clarified raicilla Caesar with an arugula pesto garnish. This is the strangest thing I’ve ever endeavoured to do for #homebarawards or otherwise!


    It began with a desire to turn this brunch hangover cure, known for its 🥓over🍤the🌶top🍔garnishes, into an elegant, stirred serve. The Singer’s Spicy Caesar mix is a thick🥫opaque Clamato juice with all the fixings including Worcestershire and hot sauce. I decided to pair it with the cousin of tequila and mezcal, raicilla (pronounced rye-see-yah). 🇲🇽 It’s an agave-based spirit from Jalisco, and has an earthy-smokey-fruity quality. My friend @_katelouisehart lived in Mexico and brought me back a bottle of this Mexican moonshine from a restaurant called “El Fortin de San Sebastian”. It’s quite harsh — the perfect candidate for milk-washing, which tends to soften young spirits. •

    For the garnish, I wanted to honour the notion of “Caesar = liquid meal”. I let my fridge and pantry dictate what I did because but I didn’t want to get more groceries (lazy!). It would also work with a cilantro lime sunflower seed pesto. •

    🍅✌🏽RAICILLA LATER✌🏽🍅
    2⅔ oz Singer’s Spicy Caesar Mix
    1⅓ oz Raicilla
    1 oz whole milk
    Arugula sesame pesto, for garnish


    —Add 1 oz whole milk to clean jar. Combine Caesar mix and raicilla in tin, rolling between tins to aerate. Pour into milk. Stir gently to combine. Seal jar & refrigerate overnight. Strain milk mixture through coffee filter and sieve into clean jar. Be patient as all liquid percolates slowly through. To make the pesto, use mortar and pestle to combine 1 tsp sesame seeds, 1 tsp sesame oil, handful of arugula, and pinch of kosher sea salt until it forms a paste. Paint a swath of pesto on inside of Nick & Nora glass. Freeze for 1 h. Stir the milk-washed cocktail with ice to dilute. Strain into prepared glass—


    As a base comparison, I tasted 2:1 Singers:raicilla on ice. It was like firewater! The milk-clarified version has a much smoother, silkier mouthfeel, with that intense savoury umami you’d expect. The pesto imparts a rich nutty herbal
  • 28 1 30 April, 2019