Nothing sweeps away the cob webs like a Caesar with some spice. Add a touch of New Orleans to your next one with some dried thyme and oregano, like they do at Vancouver's Boulevard Kitchen and Bar. The variations you can make with the classic is truly endless.
Combine celery salt, chili flakes and peppercorns in a spice grinder and pulverize. Transfer to a shallow dish.
Rim a 12-oz. glass with the mixture.
Combine the rest of the ingredients in a Boston shaker with ice. Shake vigorously for 10 seconds and pour over fresh ice into prepared glass.
Garnish with pickled okra.