0 0
Bloody Mary Canna

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 lbs Organic Tomatoes
2 Cloves of Garlic
1 tbsp Rice Vinegar
Lime juice of half a lime
.667 cup Loosely Packed Katsuobushi or Bonito Flakes .667 cup equivalent to 2/3 cup
1 rib Celery
.25 cup Brown Sugar dark or light
1 tsp Wasabi
Salt to taste
Freshly Ground Black Pepper to taste
8 tsp Pot D'Huile* you can add up to 12, depending on taste and desired potency
4 shots Vodka
Chili Pepper Flakes

Bookmark this recipe

[userpro_bookmark width="100%"]

Bloody Mary Canna

By Pot D'Huile and Chef Tracy Goh

An artisanal Bloody Mary with a twist

  • 40 min
  • Serves 6
  • Medium

Ingredients

Directions

Share

A delicious Bloody Mary infused with a kick of Pot D’Huile.

Blend everything (except for the Pot D’Huile, vodka and pepper flakes) until smooth.

Cover mixture and leave at room temperature for 30 minutes.

Place muslin cloth in the strainer over the mixing bowl. Make sure that the strainer’s circumference is slightly bigger than the bowl’s so that the consommé has room to drip.

Slowly pour mixture into the muslin strainer. Gather the edges at the top and tie them together with a twine to create a filter bag.

Cover with plastic wrap and place in the refrigerator overnight.

Chill 4-6 glasses.

Emulsify EVOO with vodka by placing them in a lidded jar and shaking vigorously for 30 seconds to 1 minute.

Squeeze the remaining consommé out of the muslin bag, taste and season again with salt and vinegar.

Mix pepper flakes and salt in a plate.

Rub the rims of the glasses with a wedge of lime and dip them in the salt mixture.

Divide consommé and vodka emulsion into the glasses. Serve with ice cubes, pickles and a wedge of lime.

 

Equipment needed

Muslin cloth (~2’x2′)

Mesh strainer

Kitchen twine,

Non-metal tall mixing bowl

Blender

(Visited 8 times, 1 visits today)

Steps

1
Done

Blend everything (except for the Pot D'Huile, vodka and pepper flakes) until smooth.

2
Done

Cover mixture and leave at room temperature for 30 minutes.

3
Done

Place muslin cloth in the strainer over the mixing bowl. Make sure that the strainer's circumference is slightly bigger than the bowl's so that the consommé has room to drip.

4
Done

Slowly pour mixture into the muslin strainer. Gather the edges at the top and tie them together with a twine to create a filter bag.

5
Done

Cover with plastic wrap and place in the refrigerator overnight.

6
Done

Chill 4-6 glasses.

7
Done

Emulsify EVOO with vodka by placing them in a lidded jar and shaking vigorously for 30 seconds to 1 minute.

8
Done

Squeeze the remaining consommé out of the muslin bag, taste and season again with salt and vinegar.

9
Done

Mix pepper flakes and salt in a plate.

10
Done

Rub the rims of the glasses with a wedge of lime and dip them in the salt mixture.

11
Done

Divide consommé and vodka emulsion into the glasses. Serve with ice cubes, pickles and a wedge of lime.

420 Foodie Club

We are a thriving community and resource for people like you, who love to cook, make, consume and learn about cannabis cuisine.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Shamrock Gummmies
next
Almond Olive Oil Cake
previous
Shamrock Gummmies
next
Almond Olive Oil Cake

Add Your Comment