Chef Tracy goh's Bloody mary canna




  • 4 pounds organic tomatoes
  • 2 cloves garlic
  • 1 tbs rice vinegar
  • Juice of half a lime
  • 2/3 cup loosely packed katsuobushi (bonito flakes)
  • 1 rib of celery
  • 1/4 cup dark or light brown sugar
  • 1 tsp wasabi
  • Salt to taste
  • Black pepper to taste
  • 8-12 teaspoons of Pot d'Huile (to taste and desired dosage)*
  • 4 shots of vodka*
  • Pepper flakes*
  • Salt, to taste*
  • Pickles*



  1. Blend everything except for items  marked * until smooth.
  2. Cover mixture and leave at room temperature for 30 minutes.
  3. 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. 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. Cover with plastic wrap and place in the refrigerator overnight.
  6. Chill 4-6 glasses.
  7. Emulsify EVOO with vodka by placing them in a lidded jar and shaking vigorously for 30 seconds to 1 minute.
  8. Squeeze the remaining consommé out of the muslin bag, taste and season again with salt and vinegar.
  9. Mix pepper flakes and salt in a plate.
  10. Rub the rims of the glasses with a wedge of lime and dip them in the salt mixture.
  11. 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