Toronto’s best caesars go down easy and are made up of unique flavours and over-the-top garnishes. Vv Magazine’s Aly Zorn rounds up the craziest (and tastiest) caesars you can find in the city.

A favourite drink amongst many, the Caesar is a uniquely Canadian cocktail in the midst of a mini-renaissance. Many top Toronto restaurants are bringing a renewed creativity when it comes to concocting the classic drink, mixing together over the top inventions. Blended with new flavours and stacked and loaded, these Caesars are anything but ordinary.

See our list of the top ten most creative Caesars below:

The Lockhart: Accio, Caesar!
1479 Dundas St. W
Cozily situated at Dundas and Dufferin, The Lockhart offers creative cocktails and tapas dishes, all with a Harry Potter twist. Their magical Caesar mixes Death Potion (!): The Dementors kiss (Wyborowa vodka), Walter Craft Caesar Mix, lemon juice, Worcestershire sauce, sriracha hot sauce, housemade rim spice and is garnished with special pickles. Muggles love it!

Brooklyn Tavern: 100 Mile Caesar
1097 Queen St. E
This Cute Leslieville spot offers the 100 Mile Caesar: Southwestern Ontario’s pride and joy Dillon’s Gin, housemade habanero hot sauce, horseradish, Worcestershire sauce and zesty lemon with a half rim of housemade spice mix. In-season regional garnishes of green olive and a slice of watermelon radish top it off. A true local procurement.

Kanpai Snack Bar: Chang Kai’s Caesar
252 Carlton St.
Kanpai Snack bar dives head first into their Caesar program. Chang Kai’s Caesar is mixed with your choice of spirit, Walter Craft Caesar Mix, and lime, has a full (head on) prawn, lots of hot sauce, and a house made shichimi togarashi rim. You can even add a piece of Taiwanese fried chicken if you’re feeling crazy.

Harlem: The Bloody Jerk
67 Richmond St. E
Inspired by a renaissance of creativity from the 1920s, it’s no wonder the caesar at Harlem is quite the inventive concoction. The take is mixed with Skyy Vodka, Worcestershire sauce, Tabasco sauce, horseradish, and Clamato, although, it’s the garnishes that really bring it over the top – skewered mini fried chicken and waffles. Stack ’em high!

Hunters Landing: Absolute Cure
82 Fort York Blvd.
Have a hangover? The name of the caesar at Hunters Landing was not a coincidence. This brunch-only special is loaded up with east coast Lobster tail, brisket slider, strips of smoked bacon, smoked mozzarella, cherry tomatoes and house pickles – the perfect medicine.

Mildred’s Temple Kitchen: The Canadian Caesar
85 Hanna Ave.
The Canadian Caesar is another remedy after a night out. As Mildred’s Temple puts it, this cocktail will “cure the hair of dog,” mixed with Iceberg Vodka, Walter’s Craft Caesar mix, signature rim, curly celery and fresh horseradish.

Dundas and Carlaw: The Sleazer
1173 Dundas St. E
Named The Sleazer, and rightfully so, this caesar has no subtleties. Dundas and Carlaw dresses it up all sexy with two ounces of vodka, Clamato, cool ranch Doritos rim and celery salt, garnished with pickle, olives, a green bean, pickled onion, a pepperette and jalapeño pepper.

The Federal: The Caesar
1438 Dundas St. W
The name may be simple, but The Federal’s Caesar sure isn’t. Along with a choice of Bombay Sapphire gin, Iceberg vodka, or El Jimador tequila, your cup is topped off with a crushed cool ranch Doritos rim, gherkins, a lime wedge and a whole Doritos’ chip. Can you handle the heat?

Pogue Mahone: Build Your Own
77 Bay St. The Shops at College Park
Left to our own devices, the Pogue Mahone’s “Build Your Own” Caesar is truly unique. Pick from a variety of hot sauces and garnishes and take full creative control over whether it’s extra spicy, salty or standard. Whatever you decide, your creation will most likely come out a monstrous wonder. (The bar is open on weekends from 11:00 am – 3:00 pm)

R&D: 510 Caesar
241 Spadina Ave.
The 510 Caesar is all about the prep work. Absolut Vodka is first infused with black garlic, black truffles and shiitake mushrooms. Mixed with Mott’s Clamato juice, hoisin and R&D chili sauce, the final portion is poured into a glass rimmed with seaweed-flecked salt and a knifty hollow pepperette as a straw (the details really pay off).