Its Grey Cup weekend in Vancouver! Hamilton and Calgary will battle it out at BC Place on Sunday and there will be a lot of partying going on all over Canada! Even those of us who dont really follow football throughout the year can and will get on board for the exciting cup game and festivities.
So for one of the biggest sport weekends in Canada, we figured we would post a twist on the most Canadian cocktail there is. The Caesar! This time made with Rum.
Kevin and I are still in Curacao, but we may be able to find a tv that will show the game while we sip planters punch! No Caesars for us here. So far anyways.
This Caesar is not only made with rum instead of vodka, but its also made with roasted garlic and fresh basil! We chose to garnish our drinks with a Bacon Wrapped Prawn. They are a tasty addition to this cocktail. Delicious even when cold!
The basil in this cocktail is so good. Debbie and I both love love basil. Its just so fragrant and makes everything taste so fresh. Plus the addition of roasted garlic is over the top good! Who doesnt love roasted garlic. Debbie likes to just eat it straight up lol. One in the drink, one in her mouth….
Have a great Grey Cup weekend everyone!
My man is finally up so were gonna go get some breakfast and hit the beach again! Its a tough life… Well I did get bit by an Iguana yesterday lol. He wasnt mean, I just gave him too small a piece of apple 🙂
Cant wait to post some pictures of our trip to share with you all. We have already had some sweet cocktails that have given me some good ideas for Cocktail Friday. Yesterday I had a cosmo mojito! A cross between a cosmo martini and a mojito. I cant wait till Debbie trys that one, its so good and its right up her alley.
Anyways, back to the beach…
Rum Caesar with Basil, Roasted Garlic and a Bacon Wrapped Prawn
- 1 lime wedge
- rimming salt (use seasoning salt, or steak spice)
- 2 oz white rum
- 1 clove roasted garlic
- 3 big basil leaves
- ½ tsp montreal steak spice
- 1 oz lime juice
- 1 oz pickle juice (optional)
- 2 - 4 oz clamato juice
- (Debbie and I use 2 oz clamato juice and 2 oz water)
- Rim your glass by running the lime wedge around the rim and dipping it in the salt.
- Add the rum, garlic and basil leaves to a tall glass. Muddle up the garlic and basil with the rum.
- Fill up the glass with some ice.
- Next, add the lime juice, pickle juice, clamato and the montreal steak spice to the drink.
- Stir and serve!