Bloody César signé Côté Est

Bloody Caesar by Côté Est

Recipe from Côté Est Restaurant

A Bloody Caesar like no other! This signature Côté Est cocktail showcases a unique twist from local ingredients: Quebec gin, black garlic tamari, and the irresistible umami of our UMAM fish sauce. Perfectly spiced and flavourfully balanced, it’s the ideal aperitif for adventurous food lovers!


Serves: 4

Preparation time: 15 minutes


Ingredients:

  • 1 ½ oz Radoune gin (or another herbaceous / forest-style Québec gin)
  • 20 ml black garlic tamari from La Fermenterie du Père Canuel
  • 10 ml UMAM fish sauce
  • 5 ml kimchi hot sauce (or more, to taste)
  • Clamato 
  • Ice

Garnish

  • Forest mushroom salt or lovage salt
  • 1 sprig of lovage
  • A few pieces of lacto-fermented (or pickled) carrots


Instructions:

  1. Rim the glass with forest mushroom salt or lovage salt, to taste.
  2. Pour the gin, tamari, UMAM fish sauce, and hot sauce into the glass.
  3. Fill the glass two-thirds full with Clamato juice.
  4. Add ice, leaving about 1 cm from the rim.
  5. Stir well to combine.
  6. Garnish with the lovage sprig and carrot pieces.
  7. Enjoy!


Recipe photo for reference only.

 

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