Bloody Marys With Tomato Vodka
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Make the tomato vodka: Cut each of the tomatoes into 8 pieces and put them in a large glass jar
2
Add the vodka, stir to combine and cover
3
Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day
4
After 5 to 7 days, strain through a fine-mesh strainer and discard the solids
5
To store, pour the tomato vodka back into its original bottle and keep in a cool, dark place
6
Make the Bloody Marys: Put the cherry tomatoes, hot sauce, Worcestershire sauce, lemon juice and 1/2 teaspoon salt in a blender, cover and blend on high speed for 1 1/2 minutes
7
Fill an ice cube tray with about 2 cups of the juice; freeze overnight
8
Pour the remaining juice into a lidded container and reserve on the counter overnight
9
(Refrigeration will destroy these particular flavors and aromas
10
) Just before serving, put 3 frozen cubes in each of 4 Collins glasses and add 1 1/2 ounces tomato vodka to each glass
11
Stir the reserved juice, pour 4 ounces into each glass and serve immediately
12
Photograph by Christina Holmes Make Alton's tomato vodka ahead of time and keep it on hand: It infuses for at least 5 days