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5 recettes de Bloody Caesar Firebarns

5 Recipes for Bloody Caesar Firebarns

Firebarns presents 5 Bloody recipes and their creators.

Max Coubès

Max Coubès is an illustrator, mixologist, author and spirits expert. A few years ago, he opened, with friends, the secret bar Le 4e Mur, in Montreal. Through his communication platform B U V E T T Ecommunication platform, he offers digital content creation such as illustrations, photography, video tutorials and graphic design.

Co-author of the first ever 100% Quebec cocktail recipe book, Apéro au Québec, Max is a strong advocate of eating local and a fan of Bloody Mary and BBQ. Nothing makes him happier than getting together with friends and family to the sound of grilling meat and filling glasses.

His favorite recipe for a perfect Bloody :

French Buvette Caesar's

In a large pint glass or beer mug

  • 3 dash Firebarns Steak BBQ sauce
  • 2 oz Canadian 1769 whisky
  • 0.5 oz Red Gorge Vermouth
  • 2 tsp olive brine
  • 1 pinch Firebarns Bloody Ceasar Spice
  • 2 turns of freshly ground pepper
  • 5 oz Bloody Firebarns mix
  • 0.5 oz lime juice
  • 3 dash Worcestershire sauce
  • 1 lime wedge, to frost the glass
  • RIM of Bloody Ceasar Firebarns Spice

STEPS

  1. Frost a glass by squeezing a lime wedge around the rim, then passing it through a plate containing the Bloody Ceasar Firebarns spices.
  2. Pour all ingredients into the frosted glass except the whiskey and Bloody Firebarns mix.
  3. Fill the glass with ice cubes and add the whisky.
  4. Top up with the Bloody Firebarns mix and stir with the spoon.
  5. Garnish with a chicken drumstick or a slice of bacon seasoned with Firebarns Original hot sauce.

Patrice Plante

Patrice Plante is also Mr. Cocktail. A self-taught man. An enthusiast. A great communicator. In 2012, Patrice decided to put his career as a web designer on hold to work at Quebec City's first cocktail bar, L'Atelier, where he later became associate mixologist and now co-owner. Since then, Patrice has been racking up the honours. He has won numerous mixology competitions, he has written several books, he is frequently seen on television and heard on the radio; Patrice is everywhere.

With the primary goal of democratizing the art of the cocktail, Patrice has a gift for simplifying the creation of his little liquid delights. His Monsieur Cocktail products, 100% natural syrups, can be found in most major grocery stores in Quebec and are specially designed to make it easier for budding mixologists to create their own cocktails at home.

So here is his very own recipe:

Bloody Mutant Ninja Turtle

  • 0.75 oz of vodka
  • 1 oz. Sake
  • 0.5 oz Bloody Mr. Cocktail Mix
  • 0.25 oz ponzu sauce (or soy sauce)
  • 1 tsp. pickled horseradish
  • 2 slices cucumber, diced
  • 4 oz Bloody Firebarns mix
  • nori leaf for garnish
  • Firebarns Original hot sauce to taste
Preparation
  1. In a pint, mash the cucumber.
  2. Fill with ice.
  3. Add all ingredients and mix the baguette.
  4. Garnish with a nori leaf.
  5. Enjoy.

Cheers!

Antoine Salvail Leroux

Antoine Salvail Leroux is the associate director of Ateliers & Saveurs, a cooking school that offers cocktail, cooking and wine tasting classes in Quebec City and Montreal. With a wealth of training and travel experience, Antoine is a true enthusiast who loves to share his experience and techniques with the epicureans he meets.

Here is his recipe for an original Bloody Thaï:

  • 1 ounce of Romeo's Gin
  • 1 ounce of Tromba blanco tequila
  • ¾ ounce Yuzu juice (or freshly squeezed lime juice)
  • ½ teaspoon chopped lemongrass stick
  • ½ teaspoon of ginger chopped with a microplane
  • 2 sprigs cilantro (for those who hate cilantro, basil will do)
  • 1 ounce sweet chili sauce (sweet/spicy)
  • 5 to 6 drops of sauce Firebarns Scotch Bonnet (to taste)
  • 4 ounces of the Bloody Firebarns mix

Put all ingredients, with ice, in a shaker. Shake OR stir with a spoon and pour all into your favorite glass - minimum 12 oz.

Garnish with a bunch of cilantro and use a lemongrass stick emptied of its interior as a straw.

Cheers and bon voyage!

Jean-René Lebel

Jean-René Lebel is the head mixologist at Shaker Cuisine & Mixologie. He stands out with an uncommon imagination and ideas that are out of the ordinary. Remember the little pink skull, created with a 3D printer, found in the Shaman cocktail, which won the #1 People's Choice Award at MadeWithLove in 2016.

Jean-René runs on new projects and crazy ideas; there's not much to his proof. He's a visionary, a true enthusiast and a recognized epicurean. He's the bartender who creates a custom cocktail for each of his clients, based on their tastes and preferences, and hits the bull's eye every time.

Here is his recipe for the Shaker Bloody Jack:

Ingredients

  • 1.5 oz Jack Daniels
  • 0.5 oz Tequila
  • 1 oz Lemon juice
  • 1.5 oz Firebarns BBQ sauce
  • 1 oz Pickle juice
  • 5 drops Firebarns Rum & Chipotle hot sauce
  • Ice cream
  • Bloody Firebarns Mix

Preparation

Fill a mason jar with ice, then add Jack Daniels, tequila, lemon juice, BBQ sauce, pickle juice and Firebarns Rum & Chipotle sauce. Then add the Bloody Firebarns mixture.

Put the lid on the jar and shake well.

To garnish, add a pickle, a slice of crispy bacon and a lime wedge.

And... Enjoy!

Nicolas Duvernois / Pure Vodka

Bloody Basil Caesar was created by the Pur Vodka team. Nicolas Duvernois is the man behind Pur Vodka: he is the founder and CEO. His story is out of the ordinary. Nicolas developed Pur Vodka several years ago while working as a janitor at Sainte-Justine Hospital. Since its official launch in 2009, Pur Vodka has garnered tons of awards, making it the most awarded Canadian vodka in the world. The Pur Vodka line has now expanded to include flavoured vodkas that are launched in December each year - the Pur Vodka Autograph Series - and also a ready-to-drink Pur Vodka Moscow Mule, available in SAQs.

So here's the Bloody Basil Caesar!

A refreshing variation on the classic Bloody Caesar, with basil, salametti and Firebarns hot sauce.

Ingredients

  • 2 oz of Pure Vodka
  • 4 oz. Bloody Firebarns mix
  • ½ oz. sweet pickle juice
  • ½ oz fresh lemon juice
  • 4 basil leaves
  • 2 drops Worcestershire sauce
  • 2 drops Firebarns hot sauce of your choice
  • 1 lemon wedge
  • 1 slice of Salametti Cacio e Pepe Fantino&Mondello
  • To taste, maple spice and pepper

You will need :

Glass Old Fashioned

Ice cubes

Long spoon

Pestle

Preparation

  • Rub the rim of the glass with a lemon wedge and dip the rim in the maple and pepper spices.
  • Combine the lemon juice and basil in the glass. Shape with a pestle.
  • Add all the ingredients (except the cold cuts) and the ice.
  • Mix with a long spoon.
  • Garnish with a basil leaf and a slice of Salametti Cacio e Pepe Fantino&Mondello.

Comments

  • Posted by Chris on

    Pour l’avoir essayé la recette de Patrice Plante est excellente.

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