If drinking the Caesar is the official Canadian national pastime, then we have no excuse not knowing how to mix one. It’s a fairly simple process (and, hint, hint, you can be as generous as you’d like with the Ardbeg if you make it yourself). Aged in an ex-bourbon cask, the Ardbeg Ten Years Old adds a zesty aroma of lemon mixed with the peat-backed warmth of cinnamon-spiced toffee. And, if you’ll be hosting a Burns supper to honour the late, great Scottish poet, then toasting with scotch is downright poetic.

Have fun with it! Add some bacon, pickles, shrimp, or even fried chicken! Here’s how we would make it:

INGREDIENTS

Sea salt mix

1.5oz of Ardbeg Ten Years Old

Splash of Tobacco and Worcestershire sauce

1 tbsp. freshly grated horseradish

Clamato juice

Lime wedge

Thyme and rosemary to garnish

Jalapeño pepper

Method: 

• Rim a glass with seasoned salt and add Ardbeg Ten Years Old
• Mix in a splash of Worcestershire sauce, Tabasco and fresh horseradish
• Fill with your favourite Clamato juice, season with salt and pepper
• Garnish with a lime wedge, fresh herbs and peppers