Bloody Marys with Tomato Vodka

4 drinks (plus extra tomato vodka)
  • For the tomato vodka:
  • 1 pound ripe tomatoes
  • 1 750 -ml bottle 80-proof vodka
  • For the Bloody Marys:
  • 1 3/4 pounds cherry or grape tomatoes, rinsed and dried
  • 2 teaspoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 to 3 tablespoons freshly squeezed lemon juice, to taste
  • Kosher salt
  • 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.

  • Photograph by Christina Holmes

  • Make Alton's tomato vodka ahead of time and keep it on hand: It infuses for at least 5 days.

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