Alberta’s Own: Legendary Smoked Caesar Cocktail Recipe

Special Thanks to Pitmaster Andrew Plaza from Double Aces BBQ for sharing his Smoked Caesar Cocktail recipe to help celebrate Alberta in our July, Barbecue’N Across Canada recipe series. 

To start this recipe adventure off, we raise a glass to Alberta’s Own: Legendary Smoked Caesar Cocktail, a tribute to its 1969 invention in Calgary. Featuring smoked vegetables, bold Clamato, and if you choose a locally infused vodka, this drink wraps up our bison-themed journey with a spicy, smoky salute.

Cheers to Alberta!

*Read all the way to the bottom for How To Make Smoked Ice Cubes

INGREDIENTS: SMOKED BLOODY CAESAR

• Smoked Ice *Recipe Below*
• ½ lb. Tomatoes, quartered (Roma is best)
• 1 Cup Clam Juice
• ½ Cup Mott’s Clamato – the Works 
• 2 Limes
• 2 Lemons 
• ½ White onion, quartered
• ½ Cucumber (not peeled, and halved) 
• 3 Cloves garlic (minced)
• 1 Tbsp Olive Oil
• 2 Tbsp Smoke’s Cherry Chipotle Seasoning
• 1 ½ Tbsp Kreiser Barbecue SPG (Salt, Pepper, Garlic)

DIRECTIONS: Smoked Bloody Caesar

1. Preheat smoker to 235°F.
2. Mix your seasonings in a small bowl until well combined.
3. Place the tomatoes, onion, lemon, lime, cucumber, and garlic on a baking rack.
4. Coat with olive oil and your mixed seasonings.
5. Place the baking rack on your top rack of the smoker and smoke for about 35 minutes (until
6. Remove and allow to cool at room temperature
7. Add vegetables to your blend and process well. Next, add your tomato juice, and continue to blend. Slowly add your clam juice. Once everything else is well combined, finally add your clamato juice.
8. Once blended, strain into a container and discard the pulp that remains. Repeat once more. Finally, before moving to a dispensing bottle, strain for a 3^rd time.
9. *CHEF NOTE: This will keep for up to 4 days, and use 1-2oz of the smoked Caesar juice in your Caesar drink (Smoke and clam juice is strong)

DIRECTIONS: dressing up your ceaser 

1. This is the fun part, you can go wild or mild. Here is my go-to ingredient list
2. Worcestershire Sauce
3. Celery Salt, Steak Seasoning mix for the rim (and some into the glass)
4. Lime Juice
5. 4-6 dashes of Hot Sauce (Tabasco or your favourite)  

      *CHECK OUT the amazing selection of Hot Sauces at Barbecues Galore.

• 1-2 tsp Pickle or Bean Juice
• 1 ½ oz local craft vodka
• 1-2oz of the smoked Caesar juice

Garnish:

• Candied Bacon
• Pepperoni Stick
• Pickles, Beans, pearl onion
• Cheese
• Hamburger
• Beef Jerky
• Tomahawk Steak
• Footlong sub

DIRECTIONS: Smoked Ice Cubes

1. The day before making, smoke some water to turn into a wonderful added flavour in the form of ice cubes.
2. Preheat smoker to 235°F.
3. Place water in a shallow pan on your smoker and smoke for 30 minutes to 1 hour (depending on how smoky you like it).
4. Stir occasionally to ensure even smoke exposure.
5. After 30 minutes to an hour, remove and allow to cool at room temperature. Once cooled, pour into ice cube trays, freeze until solid.
6. Add the smoked ice to your favourite drinks (cocktails, iced tea, lemonade)