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Solstice Caesar Recipe

Every celebration should start with a special drink and ours will be the Caesar with a twist – brightening up the classic Canadian beverage with a splash of pineapple juice and a dash of pineapple habanero hot sauce ( . The result is a blast of flavor that is of cosmic proportions, exactly what’s required for this type of celebration.

Peculiar that Clamato juice was invented in New York, and Canadians are its biggest customers, for Caesars of course! To support local, we tend to look to our favourite Canadian brand of Caesar mix. Singers, which is made locally in Ancaster, Ontario.

Did you know you can get some award-winning vodka and spirits to add into your Caesars (or other cocktails) from the many new distilleries across the country, including several in Ontario? King’s Lock Craft Distillery is the one I recommend.

And the final, not-to-be-missed step to any good Caesar is the garnish. Traditionally served with celery and a celery salt rimmed glass. For this summer Caesar try a pineapple skewer and some basil for some freshness and wedge of lime to balance the sweetness of the pineapple. Cheers!


Solstice Caesar Recipe

  • 1.5oz Kings Lock Vodka

  • 4 to 6 Fresh Basil

  • Crack of Pepper

  • 0.75oz Pineapple Juice

  • 4-5 oz Singers Caesar mix

  • 2 dashes of Pineapple Habanero hot sauce-* Get it while its hot

  • 2 dashes of Worcestershire sauce

  • Wedge of lime

  • Pinch of Salt

  • Rim mixture: 1 tsp Rajun Cajun seasoning with 1 tsp celery salt- stirred until combined.


  • Bar Shaker Set ( Can substitute with a Mason Jar with a Lid, Protein Shaker, Sports Water Bottle )

  • Bar Spoon (Can substitute with a large spoon, chopstick, skewer)

  • Knife & Cutting Board

  • Towel

  • Toothpick (optional for garnish)

  • ICE


  • 3 Highballs


  • 2 Highballs & 1 Stemmed Glassware

Preparation Instructions

  1. In a mixing glass, muddle all ingredient except vodka, Caesar mix, salt and pepper and garnish.

  2. Add vodka and Caesar mix to glass, and stir well to mix.

  3. Rim highball glass with rim mixture and fill to the top with ice.

  4. Strain the mixture into the highball glass.

  5. Dip pineapple into rim mixture. Garnish with pineapple skewer and basil leaves.




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