Bloody Maria On A Stick

1. 1

   Blanch the tomatoes in boiling water for maybe 30 seconds, and slip the skins off. This is a thankless task, but it can be made somewhat more palatable by sampling the tequila first. Put the skinned tomatoes in a bowl.

2. 2

   In a decent-sized screw-top jar, or in another bowl if you can't find a jar, mix together the tequila, the horseradish, the Tabasco sauce, the Worcestershire sauce, the Dijon mustard, and the lime juice.

3. 3

   Pour the Bloody Maria mix over the tomatoes and let hang out in the refrigerator for an hour or so.

4. 4

   When ready to serve, pluck the tomatoes out of the marinade, line them up in a handy dish, sprinkle with a bit of salt and spear each with a pretzel stick. Serve forth, saving the marinade for the next day's batch of Bloody Marias.

* Per serving · 4 servings · Values may vary.