Little Caes (Virgin Caesar)

15 minutes
18 minutes
  • 2 slices duBreton Bacon
  • 2-3 olives (depending on size), pitted
  • 2 Tbsp. preferred Caesar rimmer
  • 1 lime wedge
  • 1/4 oz. lemon juice
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1/2 cup (125mL) Clamato
Preparation steps
  1. Preheat oven to 375°F (190°C). Place bacon on parchment paper covered rack over small baking sheet. Bake for about 8 minutes, or until fat is starting to render out of bacon strip. Remove from oven. Carefully wrap one slice of bacon around 2-3 olives and skewer with toothpick to hold bacon in place (bacon will be hot). Return bacon-wrapped olives and bacon slice to oven. Continue to bake until bacon is just crisp, about 8-10 more minutes. Let cool.
  2. Crumble bacon slice into small pieces; let cool, then mix with Caesar rimmer in a shallow dish.
  3. Rub top rim of a 12 oz. Colin’s glass and dip into bacon Ceasar rimmer to coat. Fill glass to about 3/4 full with ice. Add lemon juice, two dashes each Worcestershire sauce and Tabasco sauce. Top with Clamato, stir gently o combine ingredients and serve with bacon-wrapped olives.



To make a simple homemade Caesar rimmer, combine 1 Tbsp. each Kosher or coarse sea salt, celery salt and freshly cracked pepper with 1/2 tsp. cayenne pepper. You can also add garlic powder and onion powder for extra flavour.


For the bacon enthusiast, garnish with a full strip of crispy bacon.


Recipe courtesy of Chef Vittorio Colacitti for duBreton Certified Humane® and organic pork.