The Suffering Caesar

The Suffering Caesar

Sorso Lounge
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2 oz Pineapple Rum
1 oz Mango Puree
3 cloves of black garlic
Organic honey
¼ oz Scotch Bonnet Hot sauce
½ oz fresh squeezed Lime juice
¼ teaspoon black pepper
5 oz Mott's Clamato classic
Bone Broth and classic Caesar recipe ice cubes
1.5 oz Coconut Worcestershire marinade
Rimmer spice blend


Guatemalan Tamale
Lime wedge
Edible orchid
Fresh crack of black pepper


1 tbsp Smoked Paprika
1 tbsp Celery Salt
1 tbsp Sumac
½ tbsp Nutmeg
1 tbsp Black Lava Salt
1 tbsp Coconut flakes
1 tbsp Steak spice
2 tbsp Chipotle Mango Seasoning


1In a mixing glass add the rum, mango puree, coconut Worcestershire marinade, scotch bonnet hot sauce, lime juice & Mott's Clamato.

2Add in and muddle the black garlic and cracked black pepper. Add the 2in x 2in bone broth Caesar ice cubes and stir to blend and chill.

3Rim a 18oz glass with organic honey and the rimmer spice blend. Add into the 18oz glass the 1in x 1in bone broth Caesar ice cubes and fill to the top. Pour in the mixed and chilled Caesar.

4Torch nutmeg over top and then garnish with a Guatemalan Tamale, lime wedge and edible orchid and a fresh crack of black pepper to finish.


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