Grilled tomato & strawberry caesar

By Michael Bonacini
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

The perfect addition to a hearty Easter dinner. 



  • 60 milliliters Gin (Hendricks)
  • 60 milliliters prosecco
  • 120 milliliters grilled tomato & strawberry puree
  • 30 milliliters lemon juice
  • 2 splashes lemon bitters
  • 22 milliliters rosemary syrup
  • 3 splashes chipotle Tabasco

For the tomato & strawberry puree:

  • 3 whole, very ripe tomatoes
  • 7-8 large, ripe strawberries
  • 1/2 teaspoon salt


  1. Cut the tomatoes and strawberries into quarters. Grill on a BBQ or grill pan on the stove top until lightly charred.
  2. Remove and place in the bottom of a bowl, sprinkle with salt and allow to cool.
  3. Muddle the tomatoes and strawberries to a nice, liquid pulp.
  4. Pass through a coarse strainer and its ready to go.
  5. In a shaker tin, combine the tomato-strawberry puree, gin, lemon juice, lemon bitters and syrup.
  6. Shake vigorously on ice and strain into a Collins glass over ice (do not fine strain).
  7. Add the hot sauce, top with prosecco and garnish with a strawberry, curled cucumber, slice of lime and fine celery leaves.


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Michael Bonacini

Bell Media Lifestyle Specialty Terms of Use Privacy Policy