Bloody Mary

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Just not a Bloody Mary without horseradish and Old Bay Seasoning but the flavored vodka and tomato ice cubes are killer.

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Extra steps for extra flavor. Keep it simple for simple flavor.

I was never a fan of canned tomato juice and therefore never a fan of the Bloody Mary. After I made this fresh tomato juice I was converted. The only reason I gave this recipe a 4 stars instead of 5 was for Alton not mentioning that this recipe is still the delicious without the tomato vodka and tomato cubes. I recommend celery salt instead of kosher and a little less then the recommended amount to make this the real deal.

Suggestions for some folks: If the texture is too thick, add some water. If you want to make this recipe during the winter, can some tomatoes. If canning is not an option for you, then make a ton of the mix and freeze it in ice cubes trays. After it freezes transfer them into a tupperware container or a freezer bag. Thats what I did! Then are you are all ready to rock when the mood hits you.

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The perfect Bloody Mary is elusive. I've been disappointed again and again. These are perfect - worth every necessary step. Thank you, Alton, for including all the steps in order to gift us with this prototype. I went so far as to sketch the vodka bottle in the episode. Hint: it's a gothic shaped silver and blue labeled bottle of potato vodka from Poland. I think vodka generally tastes bad but this stuff is awesome and gives no off taste. At least make the vodka in season w great tomatoes Sipping or smelling it transports me to summer all year long.

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This is an absolutely delicous recipe. I love the fresh tomatoes. But in the future I will add lime juice to my fresh bloody mary.

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Sounds tasty- I'd add -Whenever possible, use fresh ingredients. Grind your own pepper. Squeeze fresh citrus. If you squeeze alot of lemons or limes, pick up a juicer like the one at the right. You won't waste a drop and your hands will stay dry. Mmm, is it five O'clock yet? Wait- It's a Bloody Mary- fetch my shaker! I've gone as far as buying locally grown peppers, dehydrating them, and grinding them into a powder that tastes like a hot sunny day in a pepper patch. www.mybigfatbloodymary.com Yum!

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i'm sorry, folks, but i must disagree with a few of you. i really enjoyed these drinks. mixes are NOT worth the money and, though i do enjoy tomatoe juice from a can (or ideally from a bottle and have made many yummy bloody maries employing these options, when available, the fresh tomatoes are well worth the effort. i must caution that i am a tomato fan and i went all out, making the vodka and ice cubes. for me, i feel that i was well "rewarded for my patience", as a.b. often says. if you are not one who anxiously awaits the advent of fresh delicious tomatoes every summer, this may be too much tomato for you, but if you really love 'em and enjoy a hearty refreshing vodka based cocktail, this is for you. nice work, alton.

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The way mine came out, it was like drinking tomato sauce. Waaaaay to thick. The second time I made it I strained out the sauce through a mesh strainer. Still a bit thick, but good. The flavor's fantastic. I loves me some tomatoes.

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OK, the flavor is good. But the texture/consistency is NOT Bloody Mary quality.

Here's what I suggest:
-use it as a gazpacho, and garnish with a dollop of sour cream and diced avocado, or
-heat it and eat it as tortilla soup, adding your choice of diced chicken, corn, and/or tortilla chips

Sorry, Alton, but this was a *miss*. You're great as a scientist, but this recipe isn't anything close to something you'd drink. The vodka separates and sinks to the bottom while the mixture hangs around at the top, almost looking curdled. I followed the instructions, and even whizzed it up in the blender a second time to see if I could liquidate it more. Nopie.

Terrific soup, but crappy as a drink mix.

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Wow. I am a new drinker and this is the first Bloody Mary I've ever had, but I can easily say that any future Bloody Marys (Maries? made with canned tomato juice will be a disappointment. I made this with the tomato vodka and ice cubes like he recommends, and even though I did not use heirlooms, the vodka still came out with a great tomato flavor. (Incidentally, I have had no trouble finding heirloom tomatoes during the winter, even here in Pittsburgh, but I chose not to use them since I'm a student on a limited budget. The ice cubes were very nice for presentation, but I bet the results would be equally good with regular ice. The mix was not "needlessly complex" at all, but used ingredients that complemented the tomato. Overall, the drink has a great flavor profile--it's deliciously tangy and has a bit of a bite from the hot sauce after you swallow.

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Alton has never let me down, so when I first made this recipe, I was disappointed because the tomatoes I used were not all that great and the result was at best 2 stars. We can usually get decent tomatoes even in the winter around D.C., but the gentleman at Safeway indicated the weather in FL has made the selection poor.

Knowing Alton is usually is spot on, I tried again with some better tomatoes (still on the vine cherry tomatoes I did not have time to make the tomato vodka, but I am guessing any ripe tomato will do for it if you cannot find heirlooms.

For the assembly, there's complicated or silly here, blend the tomatoes with 4 common ingredients, and voila. The tomato vodka and ice cubes are not integral to the recipe, and I was quite pleased with the results without them. I suspect it will be even better with them.