Bloody Maria On A Stick

• 2 pints cherry tomatoes
• 1 cup silver tequila
• 2 teaspoons horseradish
• 1 teaspoon Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustand
• juice of one lime
• celery salt or sea salt
• pretzel sticks

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

tomatoes, silver tequila, horseradish, tabasco sauce, worcestershire sauce, lime, celery salt

Taken from food52.com/recipes/13926-bloody-maria-on-a-stick (may not work)