STYLE

Chuck Hughes' restaurant features bloody Caesar garnished with crab legs

05/22/2012 05:06 EDT | Updated 07/22/2012 05:12 EDT
This was the first "drink of the day" at Chuck Hughes' Montreal eatery Garde-Manger. Tim Rozon, our "Michael Jordan of bartending," came up with the idea of garnishing the drink with a crab leg, Hughes writes in his new cookbook "Garde Manger," just published in English.

"It was an instant success and is now standard on our drinks menu."

Bloody Caesar With Crab Legs

Lemon wedge

Steak spices

60 ml (2 oz) vodka

Clamato juice, to taste

Tabasco sauce, to taste

Worcestershire sauce, to taste

Couple drops lemon juice

Grated fresh horseradish, to taste

Jalapeno pepper slices, to taste

Celery rib and 1 or 2 crab legs, for garnish

Use lemon wedge to dampen the rim of a tall glass, then dip rim in steak spices.

Over ice, pour vodka, clamato, Tabasco, Worcestershire and lemon juice. Add horseradish and jalapeno.

Garnish with celery and crab legs.

Makes 1 serving.

Source: "Garde Manger" by Chuck Hughes (HarperCollins Canada, 2012).

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