Bloody Marys with Tomato Vodka

• 1 pound ripe tomatoes
• 1 750 -ml bottle 80-proof vodka
• 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.
2. Add the vodka, stir to combine and cover.
3. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day.
4. After 5 to 7 days, strain through a fine-mesh strainer and discard the solids.
5. To store, pour the tomato vodka back into its original bottle and keep in a cool, dark place.
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. Fill an ice cube tray with about 2 cups of the juice; freeze overnight.
8. Pour the remaining juice into a lidded container and reserve on the counter overnight.
9. (Refrigeration will destroy these particular flavors and aromas.)
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. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
12. Photograph by Christina Holmes
13. Make Alton's tomato vodka ahead of time and keep it on hand: It infuses for at least 5 days.

tomatoes, vodka, cherry, hot sauce, worcestershire sauce, freshly squeezed lemon juice, kosher salt

Taken from www.foodnetwork.com/recipes/alton-brown/bloody-marys-with-tomato-vodka.html (may not work)