LCBO Food & Drink Early Summer 2021

ORIGINS

In 1969, bartender Walter Chell of the Calgary Inn (now the Westin Calgary) was tasked with developing a cocktail to commemorate the opening of the inn’s new Italian restaurant. Chell used his favourite Italian dish, spaghetti alle vongole, as the inspiration for a cocktail that featured savoury clam and tomato flavours. Although cocktails made with vodka, tomato juice and clam juice had been documented as far back as the 1950s, Chell’s concoc- tion, dubbed the Caesar, was the first to gain widespread popularity. The drink’s success was thanks in part to the Duffy- Mott Company, which released its now well-known tomato and clam juice cocktail, Mott’s Clamato, shortly after Chell created the Caesar. Easy access to the Caesar’s key ingredient allowed restaurants and home bartenders across the country to recreate the much-loved drink, cementing its place in Canadian cocktail culture. It’s a beloved accompaniment to hearty weekend brunches and annual Canada Day celebrations (its red colour is even a fitting match for our flag), but Cana- dians enjoy Caesars just about any time. It’s estimated that we drink more than 400 million Caesars each year. In spite of its success, the Caesar remains a uniquely Canadian drink that’s not widely known outside the Great White North.

cocktails 101

Canadian classic

How did the Caesar cocktail become a Canadian icon? Its humble beginnings may surprise you, as will modern twists on the classic, sure to boost its legendary status.

By Jessica Huras photography by rob fiocca

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FOOD & DRINK EARLY SUMMER 2021