Renowned Canadian restaurant critic and food writer Chris Nuttall-Smith describes these Gin Caesar Slushies as “the Bloody Mary’s brash northern cousin.” An avid camper and outdoorsman, Nuttall-Smith’s bestselling cookbook, Cook It Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors, provides instructions for preparing each recipe at home in advance as much as possible so it can be quickly assembled fireside. In this case, you make the Caesar mix and cocktails from scratch before freezing them – all you need to do is remove them from the cooler and let them defrost enough to drink. “They’re spicy, savoury and ridiculously refreshing, with a welcome aromatic top note from the gin. Thanks to all their vegetable content, they’re even almost healthful, too, brilliant served with breakfast in the wild,” writes Nuttall-Smith. You can drink them at home, too – we won’t tell.
Gin Caesar Slushies
Ingredients
Caesar Mix
- 1 cup water see note #1
- 20 oz Clamato juice see note #2
- 8 oz gin
- 4 oz jalapeño brine from a jar of pickled jalapeños
- 4 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 8 dashes Tabasco
- 1 tsp freshly ground black pepper
- ¼ tsp kosher salt
Cocktail
- Caesar Mix partially thawed (see note #3)
- celery sticks, olives, pickled beans lemon wedges and other garnishes for serving
Instructions
Caesar Mix
- In a 1.5-litre soda bottle, combine the water, Clamato, gin, jalapeño brine, lemon juice, Worcestershire, Tabasco, pepper and salt. Shake well and freeze for 24 hours.
Cocktail
- Shake the slushy Caesar mix well to break up its ice, pour into all glasses (or crappy camping mugs) and garnish as desired. Serve immediately.
Notes
- These are meant to be imbibed as slushies; if you’d rather drink them on ice, omit the water from the recipe.
- If you’d like a vegan version, or you’re really not into seafood in your cocktails (the drink’s base mixer is Clamato juice) turn this into a Red Snapper (that’s a Bloody Mary but made with gin) by swapping the Clamato for straight tomato juice.
- Cocktails keep for 5 days, after thawing, kept cold, or 2 weeks, frozen.
More recipes from Chris Nuttall-Smith
Easy Grilled Chicken Thighs
This ready-to-grill chicken recipe has two flavour options: seasoning the meat with fresh herbs or a fiery North African-inspired harissa paste.
Get the recipe
