Pickled Bean Caesar

Great ingredients take this classic to a new level! It was surprisingly easy to make the mix from scratch and of course there is no substitute for a fantastic vodka like our No.12.⁠

⁠The Mixer:⁠

• 1 tube of tomato paste (130g)⁠
• 1 tsp sea salt⁠
• 25mL fresh-squeezed lemon juice⁠
• 25mL simple syrup ⁠
• 500mL water⁠
• 1 jar of clam juice (240mL)⁠
• ½ tsp Maggie seasoning or Worcestershire sauce⁠

Blend ingredients in a blender and let chill in the fridge for an hour to thicken.⁠
⁠
The Cocktail (makes 2):⁠

• 75mL Laneway No.12 Vodka⁠
• 25mL pickled or fermented bean juice⁠
• 500mL Clamato juice⁠

Add ingredients to a shaker with ice and shake to chill. Taste and adjust sugar if necessary – if your bean brine is salty, you may need to add an extra tablespoon or so of simple syrup to balance the flavours. Rim a lowball glass with mixed Espelette pepper and Maldon salt, pour in the cocktail (with or without ice) and garnish with fresh dill. We served ours with some crispy pancetta and a fermented bean to round out the umami flavours.⁠