Why we’re mapping global adventures through the iconic Caesar drink

This month for Canada Day, the team at G Adventures are raising a glass to our roots by viewing the world through a distinctly Canadian lens: the Caesar cocktail.

In a unique collaboration with chef Siobhan Detkavich – the trailblazing first Indigenous woman to compete on Top Chef Canada — we’ve unleashed ‘The Great Canadian Caesar Guide’.

It’s a bold, savoury tour of the world’s flavours that reimagines the iconic Caesar through seven over-the-top, destination-inspired recipes.

From the Andean-spiced heat of Peru to the coastal brine of Vancouver’s smoked salmon and sea asparagus, here’s a craveable way for you to map out your next trip with G Adventures.

Peru

For three consecutive years, Peru has reigned as the premier destination for Canadian G Adventures travellers — and it isn’t hard to see why. The country offers a rare blend of ancient mystique and contemporary vibrancy that feels less like a vacation and more like a transformative expedition.

Whether you are witnessing the morning mist retreat from the stone terraces of Machu Picchu, retracing the sacred paths of the Inca Empire, or immersing yourself in the world-class culinary capitals of Lima and Cusco, Peru delivers a profound, tangible sense of history.

With nearly 70 curated itineraries available, travellers can tailor the experience to their own rhythm. You might opt for the refined comfort of a glass-domed train winding through the majestic Sacred Valley, test your limits on the high-altitude trails of the Lares Trek, or experience the profound stillness of sunrise over Lake Titicaca during a community-owned homestay.

The Cusco Creation

An aromatic Pisco-infused Caesar with a bright kick of aji amarillo paste and fresh lime, served in a glass misted with herbal Andean muña tea. It's finished with a vibrant cilantro-lime zest rim and a towering garnish skewer of a spiralized tornado potato, charred Andean corn, pickled carrot ribbons, and edible flowers.

Ingredients:

Base: 2oz Pisco, 6oz Clamato, .5oz Pickle brine, 1oz Fresh lime juice, 1/4 tsp Pimento sauce or Aji Amarillo paste, (3-4 Dashes) Tabasco hot sauce.

Rim: Rice vinegar, Cilantro, Parsley, Celery salt, Lime zest, Flaky salt.

Garnish: Tornado potato on skewer, Tri-colour potatoes on skewer, Charred corn, Pickled carrot ribbons, Mini flowers, Micro cilantro, Llama/Alpaca topper, Muña tea, Mini Peru flag.

How to Prepare (Yields 1 Glass):

Moisten the rim of your glass with rice vinegar and dip directly in your rim mixture. Then, finely chop fresh parsley and cilantro, but dried herbs are also suitable if preferred.

Taking the Muña tea, spritz the inside of your desired glass and continue with the following steps. Pour 2oz of Pisco into glass. Top with ice.

If you have a Boston or Cobbler shaker at home, mix all ingredients for your base together with some additional ice and strain over prepared glass. Top with garnish.

Dominica

Dominica, long celebrated as the ‘Nature Island’ of the Caribbean, has finally joined the G Adventures portfolio, offering a compelling alternative for Canadian travellers eager to trade the typical resort experience for raw, untamed adventure.

This lush, volcanic sanctuary is defined by its dramatic topography — a verdant landscape of cloud-kissed peaks, hidden waterfalls, and some of the region's most vibrant marine ecosystems. For those seeking depth over relaxation, Dominica serves as the ultimate Caribbean escape.

The island invites immersion into its pristine wilderness. Visitors can navigate the mist-shrouded trails of the Morne Trois Pitons National Park, plunge into the emerald, light-dappled waters of the Titou Gorge, or take to the sea for an intimate encounter with the island’s resident sperm whale populations.

The Nature Island Elixir (AKA The New Kid on the Block)

An exotic, ocean-inspired Caesar built on a base of Caribbean white rum, coconut water, and a dash of fiery Scotch Bonnet hot sauce, balanced by a hint of tart tamarind syrup and warm allspice. It’s served in a glass rimmed with sea salt, dried thyme, tajin and lime zest, then stacked with a tropical, over-the-top skewer of grilled pineapple, jerk shrimp, and fried plantain.

Ingredients:

Base: 2oz Caribbean White Rum / Rhum Agricole, 5oz Clamato, .5oz Tamarind syrup, 2oz Coconut water, ½ tsp Scotch Bonnet hot sauce, (2-3 dashes) Worcestershire sauce, (Pinch) Allspice.

Rim:
Lime juice, Sea salt, Dry thyme, Lime zest, Tajin.

Garnish: Dried lime / lemon, Fried plantain, Grilled pineapple & shrimp skewer, Pickled green mango, Tropical flowers and foliage, Mini Dominica flag.

How to Prepare (Yields 1 Glass):

Moisten the rim of your glass with lime juice and dip directly in your rim mixture.

Take the desired glass and add your hot sauce and Worcestershire sauce, along with your pinch of allspice. Following this, add your 2oz white rum or rhum agricole to the glass and top with ice.

If you have a Boston or Cobbler shaker at home, mix your Clamato juice, Tamarind syrup and coconut water with some additional ice to emulsify the liquids together. Strain over prepared glass and top with garnishes.

Want to spruce up your tropical venture? Then, add 1tsp of passionfruit puree/pulp into your shaker!

France

France is experiencing a significant resurgence among Canadian travellers this summer, with bookings climbing 30 per cent year-over-year. But as the familiar allure of the country draws crowds, a new wave of visitors is shifting their focus away from the capital’s well-worn monuments to discover the authentic pulse of the French countryside.

This season’s travel trends suggest a craving for depth rather than just sightseeing. New, active itineraries are inviting travellers to trade city pavement for the rolling vineyards of Burgundy, where the terroir is best appreciated at walking speed.

For those seeking true immersion, our ‘Local Living’ experiences — now anchored in the vibrant, terracotta-hued streets of Toulouse — offer the antithesis of the whirlwind tour. By settling into one location, travellers can trade rigid itineraries for leisurely mornings in historic markets and the deliberate, unhurried rhythm of life in the South. It is an invitation to unpack, slow down, and experience the country not as a tourist, but as a local.

The Boulevard and Beyond:

A sophisticated, decadent twist on the Canadian classic that builds a red wine Caesar base by blending traditional vodka with a rich, French Cabernet Sauvignon and a spicy pickle juice. Delicate lavender buds dots the rim, along with crusted with flaky salt, dried thyme, and rosemary. It is lavishly crowned with a mini charcuterie skewer of Gruyère, cornichons, and cured meats resting on a fresh baguette slice, and finished with a dessert skewer of colorful macarons and a classic French madeleine.

Ingredients:

Base: 1.5oz Vodka, 2oz French Cabernet Sauvignon or Malbec, 5oz Clamato, (Dashes) Worcestershire sauce, (Dashes) Tabasco hot sauce, (Splash) Fresh lemon juice. (Splash) Pickle juice.

Rim: Dijon or lime juice, Flaky salt, Dried thyme, Dried rosemary, Lavender buds.

Garnish: Mini charcuterie skewer (French cheeses, cornichon pickles, olives, charcuterie meats, pâté), Baguette slice, Eiffel Tower topper, Mini France flag.

How to Prepare (Yields 1 Glass):

Moisten the rim of your glass with lime juice or lightly brush with Dijon and dip directly in your rim mixture.

In advance, if you have a spice grinder it is recommended to use this and pulse to roughly chop or a mortar + pestle to break down the larger herbs and spices.

Take your desired glass and add your 1.5oz vodka, 2oz of red wine. Top with ice.

If you have a Boston or Cobbler shaker at home, mix your Clamato juice, lemon juice, worcestershire, pickle juice, and hot sauce with some additional ice to emulsify the liquids together. Then, train over prepared glass and top with garnishes.

Morocco

The solo travel movement is picking up significant momentum among Canadians, with participation rates climbing 15 per cent year-over-year. What’s even more significant is 72 per cent of these independent explorers are women. As more Canadians look to craft their own narratives on the road, one destination has emerged as the definitive 'solo-ish' bucket list favourite: Morocco.

Morocco is a destination that invites participation rather than passive observation. Whether it’s finding one’s way through the alleyways of a Marrakesh souk or trading the glow of city lights for the stars of the Sahara, the experience is designed to be shared.

Yet, these journeys offer more than just scenery. Solo travellers are increasingly seeking impact alongside adventure. Through connections to local Planeterra initiatives — such as the AFER Women’s Association Homlunch — visitors are invited to immerse themselves into a more meaningful engagement with local communities. By supporting projects that directly fuel women's economic independence, a trip to Morocco is more than a getaway, it’s a place to learn and connect.

The Medina Mocktail:

A vibrant, non-alcoholic Caesar blending carrot and tomato juices with fresh orange, lemon, and a fiery kick of harissa. It’s finished with a savoury, ras el hanout-spiced rim and an over-the-top caravan skewer of savory kefta meatballs, marinated olives, sweet stuffed dates, and authentic Moroccan flaky pastry bites.

Ingredients:

Base: 2oz Tomato juice, 2oz Clamato, 2oz Carrot juice, 2oz Fresh orange juice, 1oz Fresh lemon juice, 1 tsp Harissa, (Pinch) Cumin, (Pinch) Smoked paprika, (Pinch) Cinnamon, (Crack) Salt and pepper, (2-3 Dashes) Tabasco hot sauce.

Rim: Hummus or lemon juice, Sumac, Smoked paprika, Cumin, Flaky salt, (Pinch) Brown sugar, Orange zest, Ras El Hanout.

Garnish: Stuffed Medjool dates (goat cheese, honey, and almond), Dried apricots, Mint sprigs, Pickled carrots, Marinated olives, Moroccan pastries, Lamb Kefta meatballs, Camel topper, Mini Morocco flag.

How to Prepare (Yields 1 Glass):

Moisten the rim of your glass with lemon juice or lightly brush with hummus and dip directly in your rim mixture.

Take your desired glass and top with ice.

If you have a Boston or Cobbler shaker at home, muddle in mint and mix all ingredients for your base together with some additional ice and strain over prepared glass. Top with garnish.

China

China is witnessing an extraordinary resurgence among Canadian travellers, with booking numbers skyrocketing by a staggering 141 per cent compared to last year.

Driven by an appetite for profound cultural immersion and once-in-a-lifetime experiences, visitors are flocking back to the country to explore its mesmerizing duality — where high-tech, kinetic energy in cities like Shanghai collides with the timeless serenity of ancient landscapes.

The Great Wall, Terracotta Warriors, and the Giant Panda Research Centre remain the heart of the itinerary but more travellers are also becoming invested in how history can be told through food.

Whether it’s dining with purpose with locals at Jia Community Restaurant, or mastering the delicate art of the dumpling making, food has become an ultimate vehicle for connection. China is no longer just a destination to be seen; it is a landscape to be explored, savoured, and deeply understood.

The Szechuan Sizzle:

A bold, multi-dimensional Caesar featuring a base of aromatic Baijiu and vodka, spiked with fresh lime, ginger juice, savory shoyu, and a sizzling drizzle of Szechuan chili oil. Served with a unique five-spice, peppercorn, and rice vinegar rim, the glass is spectacularly crowned with crispy Szechuan-brushed fried dumplings, a pork bun, a playful panda-shaped steamed bun, and crisp, deep-fried wonton sheets arranged to evoke the winding stone steps of the Great Wall.

Ingredients:

Base: 1oz Baijiu, 1oz Vodka, 4oz Clamato juice, .5oz Fresh lime juice, .5oz Ginger juice, (Dash) Shoyu (soy sauce), (Dash) Worcestershire sauce, (Dash) Chili oil / Szechuan, (Dash) Tabasco hot sauce, (Pinch) 5 spice.

Rim: Rice vinegar, Flaky salt, 5 spice, Granulated sugar, Cracked pepper, Hit of Szechuan .

Garnish: Dumpling skewer (fried and brushed with Szechuan oil and chive), Candied ginger, Steamed panda bun, Pork buns, Wonton wrappers with sprinkled 5 spice, Chinese pastries, Mini China flag.

How to Prepare (Yields 1 Glass):

Moisten the rim of your glass with rice vinegar and dip directly in your rim mixture.

It will be best to use a mortar and pestle or spice grinder to rough chop these ingredients.

Pour 1oz of vodka and 1oz of baiju into your desired glass. Top with ice.

If you have a Boston or Cobbler shaker at home, mix all ingredients for your base together with some additional ice and strain over prepared glass. Top with garnish.

The Arctic

The Arctic has reclaimed its place near the top of Canadian travellers’ bucket list. Following a surge in demand last summer, G Adventures has cemented its return to the polar frontier, inviting adventurers to journey to the very ends of the earth.

Aboard the G Expedition polar vessel, the experience transcends the typical cruise. It is a voyage of solitude and raw discovery, where the itinerary is dictated by the wild. Guests might find themselves scanning the ice for the elusive polar bear, tracing the rugged historical footsteps of the Vikings, or, for a rare few, catching the 2026 solar eclipse while surrounded by Arctic waters.

The expedition brings travellers face-to-face with towering glaciers and pristine, untouched landscapes — environments few humans ever have the privilege to witness. It’s a way to explore the planet’s most breathtaking terrain, offering an unforgettable travel experience.

The Glacial Explorer:

A crisp, chilling masterpiece designed as an ode to the vast polar landscape. The refreshing base blends traditional base with fresh cucumber juice, a whisper of muddled dill, a sharp bite of horseradish, and a touch of pickle brine, poured over a glacial-sized square ice cube. The glass is rimmed with a frosty mix of coarse salt and dried dill, crowned with an ethereal cucumber espuma foam, and elegantly garnished with a shaved smoked salmon, cucumber ribbon, and a cube of Nordic cheese.

Ingredients:

Base: 1.5oz Vodka, 3oz Clamato, .5oz Fresh lemon juice, .25oz Pickle brine, .5oz Cucumber juice, Dill frond, (Dash) Worcestershire sauce, (Dash) Horseradish, (Crack) Salt and pepper, (2-3 Dashes) Tabasco hot sauce.

Rim: Lemon & cucumber juice, Flaky & crushed coarse salt, Dried dill.

Garnish: Smoked salmon ribbon (shaved thin), Cucumber ribbon (shaved thin), Cheese cube (any Nordic to represent Arctic regions), Dill frond, Blueberry, Cucumber foam / Espuma or egg white foam, Caper berry (large, not small capers), Mini G Expedition ship, Mini G Expedition flag.

How to Prepare (Yields 1 Glass):

Moisten the rim of your glass with lemon or cucumber juice and dip directly in your rim mixture.

Take your desired glass and add a large square ice cube (you can add two for visual height).

Pour vodka over ice. Using a microplane, grate roughly ½ tsp of horseradish.

If you have a Boston or Cobbler shaker at home, muddle dill frond and mix all ingredients for your base together with some additional ice and strain over prepared glass. Top with garnish.

For Cucumber Espuma/Foam: 200ml fresh cucumber juice, 1 sheet of gelatin, Pinch of salt.

Method:

Soak the gelatin in cold water. Heat the cucumber juice slightly, but do not bring to a boil or simmer. Remove the gelatin from the water and squeeze, then add to cucumber juice and dissolve.

Pour the cooled cucumber juice into a whip cream siphon/canister and charge with 2 CO2 capsules and place in the fridge for at least an hour.

Shake well before serving and spray the espuma/foam freshly onto the prepared cocktail base.

If using egg whites, add 1 egg white to base in the shaker and shake for 1-2 minutes.

Vancouver Island

Vancouver Island has long been a destination for wilderness seekers. As domestic travel bookings see a staggering 207 per cent surge year-over-year, G Adventures is meeting the momentum with a new Geluxe trip: Vancouver Island: Victoria, the Broken Group Islands & Salt Spring.

This isn't your typical trek through the woods. The journey is designed as an elevated exploration, seamlessly weaving outdoor adventure with the rich, living history of the region. Travellers are invited to step into ancient, moss-draped rainforests and traverse untamed shorelines, not just as spectators, but as students of the land.

At the heart of the experience is a commitment to education and authentic connection. The tour invites guests to Tseshaht Cultural Centre to interact and learn directly from Tseshaht First Nation community members about Indigenous traditions, teachings and culture.

From kayaking the Pacific and wandering through cathedral-like old-growth forests, the trip offers a duality of: the wild, adrenaline-fuelled pulse of British Columbia, paired with the quiet, reflective wisdom of communities who have called the coast home and looked after it for generations.

The Pacific Coastline:

A vibrant coastal Caesar anchoring local vodka with wild elderberry syrup, fresh lemon, and a savory tomato clam base. The glass is rimmed with charcoal and cedar-smoked sea salt, and crowned with a mini totem pole. It comes topped with crisp sea asparagus, pickled wild chanterelles, and ribbons of smoked salmon.

Ingredients:

Base: 1.5oz Vodka, .5oz Elderflower syrup, .25oz Fresh lemon juice, 4oz Clamato, (2-3 Dashes) Tabasco hot sauce, (Dash) Worcestershire.

Rim: Lemon juice, Charcoal salt, Cracked pepper, (Pinch) Granulated sugar.

Garnish: Smoked salmon ribbon, Pickled morel and oyster mushrooms, Blackberry sprig/skewer, Bannock (recipe below), Picked sea asparagus, Deer / Bison / Wild Boar pâté, Totem pole, Mini Canada flag.

How to Prepare (Yields 1 Glass):

Moisten the rim of your glass with lemon juice and dip directly in your rim mixture. Pour 1.5oz of vodka into your desired glass. Top with ice.

If you have a Boston or Cobbler shaker at home, mix all ingredients for your base together with some additional ice and strain over prepared glass. Top with garnish.

Bannock: An easy 3-2-1 Recipe: 480ml All purpose flour, 240ml Water, 75ml Canola oil, 22.5ml Baking powder, ½ Lemon zest, 1tbs salt.

Method:

Mix all ingredients together in a bowl, or on a clean surface area and knead the dough until it comes together. The dough will be sticky / tacky but try not to over knead. The best telltale that your dough is ready will be stretching the dough and having a window appear.

Then, divide the bannock into small portions and shallow fry at 350F until golden brown on both sides and cooked inside. The texture should be light and airy.

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