Bloody Marys with Tomato Vodka

1. 1

   Make the tomato vodka: Cut each of the tomatoes into 8 pieces and put them in a large glass jar.

2. 2

   Add the vodka, stir to combine and cover.

3. 3

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

4. 4

   After 5 to 7 days, strain through a fine-mesh strainer and discard the solids.

5. 5

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

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   (Refrigeration will destroy these particular flavors and aromas.)

10. 10

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

11. 11

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

12. 12

    Photograph by Christina Holmes

13. 13

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

* Per serving · 4 servings · Values may vary.

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