January 2018 Archives

Hail Caesar!

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The Ardbeg Caesar: your "morning-after" Burns Night restorative

On or around, January 25th, Scots, and lovers of all things Scottish, gather to celebrate the life and works of 18th century poet Robert Burns. Burns Night, as its called, is a feast in honour of Scotland's national bard that typically feature selected readings, dancing, haggis, and of course, whisky. 

I've had the chance to attend a few Burns' Nights over the years and no two are alike. Ranging from a salon of erudite aesthetes quoting Burns and his contemporaries to something closer to a raucous ceilidh; everyone has their own take on the tradition. The one thing that is constant for me across all these Burns' Nights however, is the dull roar of a headache that generally follows the next day. 

Thankfully, I've discovered a remarkable restorative to dispatch the fog: the Ardbeg Caesar. 

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For those of you unfamiliar with the Caesar, it's a distinctly Canadian phenomenon that resembles a Bloody Mary but with clam-flavoured tomato juice as the base. 

Sounds odd, yet it works so well in this drink; especially since you'll be using a pungent spirit like Ardbeg 10. The briny elements in both liquids act as a sort of flavour bridge which makes the smoke and peat turn slightly tangy against the backdrop of tomato juice with seasonings. Unctuous, smooth, and lightly smoky, the Ardbeg Caesar is an unexpectedly delicious twist on the recipe. 

How do you make one? Simple. Replace the vodka in a standard Caesar with an equal measure of Ardbeg 10. 

But, if you really want to go for broke and enjoy the ultimate Ardbeg Caesar, swap out the standard celery stalk for a crispy and, well patted-dry, piece of bacon. 

I mean, what is the point of being "health conscious" when you're preparing a single malt Caesar at anytime before noon, right?

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