Bloody Mary

• 1 34 lbs cherry tomatoes or 1 34 lbs grape tomatoes, rinsed and dried
• 2 teaspoons hot sauce
• 2 tablespoons Worcestershire sauce
• 1 -3 tablespoon fresh lemon juice, to taste
• 12 teaspoon kosher salt
• 6 ounces tomato vodka, recipe posted

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. (I'd feel better myself, if I placed mine in the refrigerator.
6. ).
7. Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass.
8. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.

tomatoes, hot sauce, worcestershire sauce, lemon juice, kosher salt, tomato vodka

Taken from www.food.com/recipe/bloody-mary-475868 (may not work)