Bloody Mary

• 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
• 1/2 teaspoon kosher salt
• 6 ounces tomato vodka, recipe follows
• 1 pound ripe tomatoes
• 1 (750 ml) bottle 80 proof vodka

1. Remove the stems from the tomatoes.
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. Fill an ice cube tray with about 2 cups of the juice and freeze overnight.
4. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
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. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
7. Cut each of the tomatoes into 8 pieces and put them into a large glass jar.
8. Add the vodka, stir to combine, and cover.
9. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day.
10. After 7 days, strain through a fine mesh strainer and discard the solids.
11. To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
12. Yield: 1 (750 ml) bottle
13. Prep Time: 3 minutes
14. Inactive Prep Time: 5 to 7 days
15. Ease of preparation: easy

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

Taken from www.foodnetwork.com/recipes/alton-brown/bloody-mary-recipe.html (may not work)