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Bloody Mary Canna

An artisanal Bloody Mary with a twist
Total Time40 mins
Course: Drinks
Servings: 6
Author: Pot D'Huile and Chef Tracy Goh


  • 4 lbs Organic Tomatoes
  • 2 cloves Garlic
  • 1 tbsp Rice Vinegar
  • Lime
  • 2/3 cup Loosely Packed Katsuobushi or Bonito Flakes
  • 1 stalk Celery
  • 1/4 cup Brown Sugar
  • 1 tsp Wasabi
  • Salt
  • Freshly Ground Black Pepper
  • 8 tsp Pot D'Huile*
  • 4 shots Vodka
  • Chili Pepper Flakes


  • 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.