In 1969, at what is now the Westin Hotel in Calgary, Alberta, an ingenious restaurant manager named Walter Chell created a drink in honour of the opening of a new Italian restaurant. The story varies slightly: was tomato/clam the soup of the day? or did Walter draw from his Italian background creating his own 'clam-ato' in the style of spaghetti alle vongole? Either way the result of his efforts could arguably be called Canada's Official Cocktail!
So how does our little town do when it comes to the Caesar?
I've investigated and I have to say, though every bar in town does serve a Caesar, I'm more than a little disappointed at the distinct lack of ingenuity!
Is celery salt really so delicious that it need not be improved upon?
I think not.
Due to the fact that I refuse to pick a 'winner' from the average Caesars available, I'll skip straight to the honourable mentions...
Molly Blooms: kudos to your $3 Sunday Caesars, delicious and a steal (perhaps made tastier by the Jazz?).
The Pour House: you surprised me with a spicy bean and an inventive rim, a round of applause!
Foster's: best garnish - though I think you get it from a jar?
Bentley's: your choice of glassware is the most satisfying/appropriate, good thick glass that somehow suits the beverage.
I encourage all of our local restaurants - step up your game a little, there are some great cocktails in this city, why has the Caesar been left as a regular old clamato/vodka concoction?
Where's the tequila?
The gin?
Why not Jack friggin' Daniels?
Infusions?
Freshly grated horseradish perhaps?
Try making your own rim?
Use a local/interesting hotsauce?
C'mon Stratford, there are millions of possibilities, we can do better!
