A Vegan Caesar for the Holidays




This holiday season, why not serve up a classic Canadian cocktail that your vegan and vegetarian friends can enjoy too! Enter Walter Caesar all-natural, pant-based craft Caesar mix, just in time for the party season.

We’re not saying that vegans and those opting for a plant-based diet are left out in the cold during the Holiday Season, but there’s no escaping the fact that, especially at this time of year, where culinary traditions are paramount, many are left scrambling to find a reasonable facsimile. Even your basic Worcestershire sauce is off-limits as it is made with anchovy.


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The original Bloody Caesar is as Canadian as Beaver Tails, invented in Calgary in 1969 by Walter Chell at the Calgary Inn. Chell mixed tomato juice and clam juice, added a shot of vodka, some Worcestershire and tobacco, naming it a Caesar in honour of his Italian ancestry. It was an instant hit, and has gone on to become one of Canada’s most iconic beverages, with unlimited variations; lobster and shrimp Caesars, Caesars with sausages, and now, at last, vegans can get in on the fun.


Dulse drying on the shores of the Bay of Fundy

Dulse drying on the shores of the Bay of Fundy


To replicate that tell tale briny clam flavour, Walter uses dulse, hand-harvested from the Bay of Fundy. Bonus: dulse is an all-natural and delicious source of potassium, iron, iodine and vitamin B6, as well as protein and fibre. Organic tamari, vinegars, horseradish and hot peppers make up the remaining flavor profile, resulting in a holiday cocktail that packs a punch, and is delicious even without the alcohol.

Walter Vegan Caesar

1 oz vodka

4 oz. Walter Craft Caesar Mix (vegan)

a squeeze of fresh lime juice

freshly grated horseradish

cracked black pepper

rim: lime juice, Walter Craft Caesar Rim or celery salt

garnish: fresh celery, lime wheel

Rim glass with lime juice & Walter Craft Caesar Rim or celery salt. Fill glass with ice, add vodka and Walter Craft Caesar Mix (vegan)  and remaining ingredients. Stir gently. Top with freshly grated horseradish, cracked black pepper. Garnish with celery, lime.

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