Boulevard's Creole Caesar

The Caesar made with the flavours of Louisiana

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.

2 tbsp celery salt
2 tbsp dried chili flakes
1 tbsp black peppercorns
1 oz. vodka, gin or tequila
5 oz. Walter All-Natural Craft Caesar Mix (mildly spiced)
1/2 oz. lime juice
1/2 oz. Worcestershire sauce
1 pinch cayenne pepper
1 pinch onion powder
1 pinch dried thyme
1 pinch dried oregano
1 pinch cracked black pepper
1 pinch sweet paprika
1 pinch kosher salt

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.