Bloody Mary

1. 1

   Remove the stems from the tomatoes.

2. 2

   Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.

3. 3

   Fill an ice cube tray with about 2 cups of the juice and freeze overnight.

4. 4

   Pour the remaining juice into a lidded container and reserve, on the counter, overnight.

5. 5

   Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass.

6. 6

   Stir the reserved juice, pour 4 ounces into each glass and serve immediately.

7. 7

   Cut each of the tomatoes into 8 pieces and put them into a large glass jar.

8. 8

   Add the vodka, stir to combine, and cover.

9. 9

   Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day.

10. 10

    After 7 days, strain through a fine mesh strainer and discard the solids.

11. 11

    To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.

12. 12

    Inactive Prep Time: 5 to 7 days

13. 13

    Ease of preparation: easy

* Per serving · 4 servings · Values may vary.

No additional tips available.