Great Canadian Caesar Garnishes

  • serves 1 - 4

The Caesar is a refreshing and iconic Canadian beverage that you can customize with these fun regional garnishes.

Click here to watch how to make this recipe.

48 Ratings
Directions for: Great Canadian Caesar Garnishes


East Coast Garnish

1 lobster tail

1 cup butter

Juice from 1 lemon

Quebec Garnish

Montreal bagel

4 slices Montreal smoked meat

4 tsp Dijon mustard

Ontario Garnish

1 slice thick bacon

1 quail egg

Alberta Garnish

Beef jerky

Pickled beans

British Columbia Garnish

Your favourite BC oyster

1 tsp celery, diced finely

1 tsp Clamato juice

¼ tsp celery salt

2 dashes hot sauce


East Coast Garnish

1. In small pot, melt butter and add juice from one lemon.

2. Poach lobster tail for 5–7 mins until done. If making more than one tail, you can poach the lobster tail in the same pot (one at a time).

3. Allow it to cool before skewering.

4. Mix Caesar drink, garnish with rim trim, lobster tail and lemon twist.

Quebec Garnish

1. Cut bagel in half horizontally. Cut each half into quarters.

2. On one quarter, place one slice Montreal smoked meat and 1 tsp Dijon.

3. Top with other half of quarter bagel.

4. Mix Caesar drink, garnish with rim trim, skewer sandwich and serve in drink.

Ontario Garnish

1. Cook bacon on low heat to render fat and allow it to get very crisp without burning.

2. Hard-boil a quail egg (approximately 2.5-3 mins). Remove shell from quail egg, cut in half.

3. Mix Caesar drink, garnish with rim trim. Lay bacon across the top of the glass and place half egg on the bacon.

Alberta Garnish

1. Mix Caesar drink, garnish with rim trim and jerky and beans.

British Columbia Garnish

1. Finely dice celery.

2. Shuck the oyster and top with Clamato, celery salt, hot sauce and diced celery.

3. Mix Caesar drink, garnish with rim trim and balance the oyster across glass.


See more: Beef, Beverage, Canada Day, Eggs/Dairy, GCC seafood, Great Canadian Cookbook, Pork, Seafood, Shellfish


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