Jamaican Jerk Caesar
FeaturingThe WorksSpice this Caesar as desired, as everyone has a preferred level of heat. For a sweet twist, add citrus or even pineapple juice. This recipe also works with Cajun seasoning instead of the jerk, giving it a more Creole, blackened flavour profile.
Scotch bonnet peppers are synonymous with the Caribbean and commonly used in Jamaican cuisine, especially in the form of hot sauce. This recipe will work just fine with less spicy hot sauces or even with an extremely spicy one.
Jamaican Jerk Caesar
Jerk spices, tomatoes and Jamaican rum, this Caesar is a one-sip trip to the Caribbean! The next time you’re serving jerk chicken at home, cut up some chunks, skewer them, and serve with this delicious Caesar recipe.
Rim
- Celery salt with jerk seasoning
Ingredients
- 1 oz (30 mL) Jamaican amber rum
- 2 barspoons Jamaican jerk sauce
- 3 dashes Worcestershire sauce
- 2 dashes Scotch bonnet hot sauce
- 3 grinds fresh cracked black pepper
- 4 oz (120 mL) Mott’s Clamato The Works Cocktail
Instructions
- Rim a highball glass with citrus and rimmer.
- Fill the glass to the top with ice.
- Add the ingredients in the order listed.
- Stir well to mix the cocktail, and garnish.
Garnish
- Jerk chicken on a skewer (or pineapple chunks for ease)
Spice this Caesar as desired, as everyone has a preferred level of heat. For a sweet twist, add citrus or even pineapple juice. This recipe also works with Cajun seasoning instead of the jerk, giving it a more Creole, blackened flavour profile.
Scotch bonnet peppers are synonymous with the Caribbean and commonly used in Jamaican cuisine, especially in the form of hot sauce. This recipe will work just fine with less spicy hot sauces or even with an extremely spicy one.
