Recipe courtesy of Alton Brown
From:
Food Network Magazine
Bloody Marys with Tomato Vodka
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- Yield: 4 drinks (plus extra tomato vodka)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 472
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1178 mg
- Yield: 4 drinks (plus extra tomato vodka)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 472
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1178 mg
Ingredients
For the tomato vodka:
For the Bloody Marys:
Directions
- Make the tomato vodka: Cut each of the tomatoes into 8 pieces and put them in a large glass jar. Add the vodka, stir to combine and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 5 to 7 days, strain through a fine-mesh strainer and discard the solids. To store, pour the tomato vodka back into its original bottle and keep in a cool, dark place.
- 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. Fill an ice cube tray with about 2 cups of the juice; freeze overnight. Pour the remaining juice into a lidded container and reserve on the counter overnight. (Refrigeration will destroy these particular flavors and aromas.)
- Just before serving, put 3 frozen cubes in each of 4 Collins glasses and add 1 1/2 ounces tomato vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
- Make Alton's tomato vodka ahead of time and keep it on hand: It infuses for at least 5 days.
