Sure, you could serve mimosas with your brunch menu, but we love a spicy Caesar with ours. Garnish classic-style with lime and celery, or try one of the four combos below that we cooked up in the Test Kitchen.
- Portion size 8 servings
- 4 1/2 cups tomato juice or vegetable cocktail
- 1 bottle (236 ml) clam juice
- 1 cup vodka
- 2 tablespoons lime juice
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon pepper
- lemon wedges
- celery salt
MethodRub rim of 8 highball glasses with lemon wedges; dip in celery salt to coat. In pitcher, mix tomato juice or vegetable cocktail, clam juice, vodka, lime juice, horseradish, Worcestershire sauce, hot pepper sauce and pepper; divide among prepared glasses. Top with ice cubes.
Caesar squared: Top halved baby gem lettuce leaves with Caesar dressing, crushed croutons, chopped cooked bacon, Parmesan cheese and black pepper. (It's a Caesar...topped with a Caesar salad—get it?)
Soup and sandwich: Make a grilled cheese sandwich with smoked Gouda cheese and chopped sun-dried tomatoes; cut into 1-inch (2.5 cm) cubes. Thread onto a skewer with a cherry tomato.
Ploughman's lunch: Thread a quartered radish, a cornichon and a chunk of sharp Cheddar cheese onto a skewer.
Italian bacon slap: Place strips of thick-cut bacon on foil-lined rimmed baking sheet; generously sprinkle with brown sugar. Bake in 400°F (200°C) oven until crisp, about 25 minutes. Let cool completely on rack. Sprinkle with Italian herb seasoning.
Change it up: Easy Caesars
Substitute tomato juice, clam juice and lime juice with 5 1/2 cups tomato-clam cocktail (such as Mott's Clamato Original.)