Sloan’s Gregory Macdonald Believes In: Making A Good Caesar

The 10th record (not including two EPs, a live album and a “greatest hits” collection) from stalwart Toronto band Sloan, The Double Cross (just released on Yep Roc) also serves to commemorate the quartet’s 20th anniversary as a versatile guitar-pop collective. Guitarists Patrick Pentland and Jay Ferguson, bassist Chris Murphy and drummer Andrew Scott—all four write and sing their own tunes and often switch instruments onstage—have successfully forged a productive two-decade career full of preternaturally catchy songs and beyond-entertaining live shows. Thankfully, they don’t appear to be slowing down; The Double Cross continues the group’s winning streak, particularly the seamless opening 1-2-3 of Murphy’s “Follow The Leader,” Ferguson’s “The Answer Was You” and Pentland’s “Unkind.” (Check out the band’s YouTube channel for a track-by-track discussion of the LP.) In their typically all-for-one, one-for-all fashion, the members of Sloan are guest-editing magnetmagazine.com this week. Read our brand new Q&A with Pentland.

Gregory Macdonald, Sloan’s touring keyboard player: This drink, a classic and nationwide favorite in Canada, is still relatively unknown in the U.S. Yes, you have the pitiful Bloody Mary, but don’t even try to compare them; you’ll only embarrass yourself. Also, the Caesar is not merely a “variation” of a Bloody Mary. It’s a completely different, superior cocktail. Caesars have to be prepared in giant glasses. This is because to be properly enjoyed, like a good martini, a Caesar must be bone-chilling cold. Ever ordered a Caesar on an airplane? Don’t. A big glass and lots of ice are key. But there’s the first rookie mistake. Before you even think about putting all that ice in a glass, you must first adorn the rim with celery salt. Celery salt is a mixutre of—you guessed it!—celery and salt. Well, celery seeds, really, ground up and mixed with salt. Your mom probably used to put it in coleslaw.

Anyway, now that your giant glass has been rimmed and filled with lots of ice, it’s time to juice one or two nice, big, fresh limes. If you reach for lime juice in a bottle, I’ll smack you. Juice the limes, and pour the juice over the ice. Next, grab your Tabasco and Worcestershire sauces, and throw in a good five to 10 shakes of each. Do not go cheap on this stuff. This next step is “optional”—and by “optional” I mean “You don’t have to do it, but you’re an idiot if you don’t”—and that’s horseradish. This time, prepared stuff from a jar is just fine. A heaping tablespoon should do it. Now it’s time for the vodka. I’m no vodka snob, so any old stuff will do. If it’s clear, tastes like nothing and gets you drunk, throw it in. Do not substitute gin or tequila. Come on, people! Finally, it’s time to add the clamato. Clamato is—right again!—tomato juice and clam “nectar.” Yum. Stir it all up, and get ready for the most important step of all: garnish. Ceasar battles have been won and lost in this crucial category. A celery stalk is fine, but if you really want to do this right, you must get creative. Any variety of pickled veg, poached shellfish or salted and cured meats are acceptable, and combinations are encouraged. Some bars even have a Caesar garnish station where you can do it yourself. I personally am a fan of pickled green beans, bacon and a jumbo shrimp. I’ve even tossed a Buffalo wing in there on special occasions. So there you go: a little slice of Canadian life to share with you all. Cheers!