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).
