Filed Under: Caesar, cocktail, maple, prawn, seaweed, vodka

Caesar with Seaweed Vodka “Prawn Cocktail” and Smoked Sea Salt and Maple Rim

Caesar with Seaweed Vodka “Prawn Cocktail” and Smoked Sea Salt and Maple Rim is as fancy as a cocktail can get! A little love and some vodka's all you need.

September 12th, 2017

From Lure Sustainable Seafood Recipes from the West Coast , by Ned Bell with Valerie Howes

Caesar with Seaweed Vodka “Prawn Cocktail” and Smoked Sea Salt and Maple Rim is as fancy as a cocktail can get! Just with a dash of your love and a little bit of Vodka you can get the party started. So what are you waiting for?
Servings
Serves 4
Ingredients
  • For the Rim
  • ¼ cup packed light brown sugar
  • ¼ cup smoked sea salt (see note below. I prefer Vancouver Island Sea Salt)
  • 1 Tbsp smoked paprika
  • 1 Tbsp flaked dried bull kelp
  • 1/3 cup pure maple syrup
  • For Cocktail
  • 7 cups Walter Caesar Mix or Clamato, or 5 cups tomato juice and 2 cups clam juice
  • 1 Tbsp plus 1 tsp prepared horseradish
  • Zest and juice of 2 lemons
  • 4 dashes of Tabasco sauce
  • 4 dashes of Worcestershire sauce
  • Coarsely ground black pepper
  • 8 fl oz (1 cup) seaweed vodka (see Note)
  • 12 poached spot prawns, heads removed, for garnish
Directions
  1. Rim: In a shallow bowl, combine the brown sugar, sea salt, paprika, and kelp. Pour the maple syrup into a separate shallow bowl. Dip the rim of 4 pint glasses in the maple syrup, and then into the sugar and salt mixture to coat.

  2. Cocktail: In a pitcher, mix together the Caesar mix (or Clamato or tomato juice and clam juice), horseradish, lemon zest and juice, Tabasco, Worcestershire, and pepper. Taste and adjust seasonings if desired.

  3. Fill each glass with ice. Divide the cocktail mix among the glasses, then top each with 2 ounces of vodka. Hook 3 spot prawns onto the side of each glass and serve.

  4. Chef’s notes: Although plain vodka works perfectly well, you can add a dimension of flavor with seaweed-infused vodka. Simply combine a 4-inch piece of kombu (i.e., dried kelp), or your favorite fresh or pickled seaweed, in 1 cup of vodka. Allow to infuse overnight, then strain and use.

  5. To poach spot prawns, bring a small pot of salted water or broth to a boil. Place the unpeeled prawns (fresh or thawed) in a bowl and pour the boiling water or broth over them. Allow to sit for 30 seconds. Remove with a slotted spoon and transfer to an ice-water bath to cool. Drain, peel, and refrigerate until ready to serve.

Caesar with Seaweed Vodka “Prawn Cocktail” and Smoked Sea Salt and Maple Rim
Kevin Clark

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