Rim beverage glasses for Caesars in Applewood Bacon Grilling Salt to add smoky flavour with every sip.
Prep time
Calories
Ingredients
Servings
Ingredients
For the Applewood Bacon Grilling Salt, mix Smouldering Smoked Applewood Seasoning, coarse sea salt, and finely chopped crispy cooked bacon in small bowl until well blended. Place about 2 tbsp (30 mL) of the Grilling Salt on small plate. Wet outside rims of beverage glasses with water. Dip glasses into Grilling Salt to coat.
For the Caesar, mix French's Original Caesar Mix, vodka and lemon juice in pitcher. Pour into ice-filled, rimmed beverage glasses. Serve each with a charred celery stick.
Test Kitchen Tips:
o Store leftover Applewood Bacon Grilling Salt in tightly covered jar in refrigerator. If needed, break up any clumps before using. Sprinkle on grilled pork, chicken, beef, seafood and potatoes.
o To char celery sticks, grill over high heat 15 to 30 seconds or until lightly charred.
So nice to have the caesar rim ready to go, makes it easy to make a drink. I received the caesar rim free for testing purposes.
Victoria | July 10, 2018
I’m not a drinker but I got this sample from Influenster so I gave it to someone who does drink and they loved it. So good. A classic drink with a twist
Angel | July 05, 2018
Used the new Cesar rim seasoning with this and it did not disappoint - pre mixed and ready to go. Maybe a bit spicy more my liking, but nothing a little celery can't fix. Received it free from influenster to test.
Dana | June 28, 2018
I got this seasoning for free in my Influenster Vox Box so I tried this as a rim for my caesar and it was yummy! Kinda tasted like ruffles sour cream and bacon chips.
Kimberly Robinson | June 18, 2018
It’s nice to have a pre-made bottle Each time so a yummy drink
Robyn | June 17, 2018
Not the biggest fan of Caesar’s but my boyfriend is and he loved this. The rim salt, compliments of Influenster, was the perfect balance of salt and Smokey. It’s nice to have a pre-made bottle instead of having to mix it by hand every time!
Aimee chan | June 14, 2018
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