Bloody Marys with Tomato Vodka

  • Yield: 4 drinks (plus extra tomato vodka)
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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


  1. 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.
  2. 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.)
  3. 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.
  4. Make Alton's tomato vodka ahead of time and keep it on hand: It infuses for at least 5 days.
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