| Level: | Easy |
| Total: | 12 hr 15 min |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Yield: | 4 cocktails |
Ingredients
- 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
Instructions
- Remove the stems from the tomatoes. 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.
- Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
- Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
- Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
- To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
- Yield: 1 (750 ml) bottle
- Prep Time: 3 minutes
- Inactive Prep Time: 5 to 7 days
- Ease of preparation: easy
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 472 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 398 mg |
Reviews
I have a hard time imagining that the bloody mary mix that he poured on the episode was truly made from the above recipe. I do agree with using cherry tomatoes — they indeed have less flesh and thus make a beautiful juice. However, I find that in order to make it even possible to pour, I need to add a near equal portion of water. Even then, it’s still quite thick. I also respond to the added water by increasing the salt from 1/2 tsp to 1 tsp. Even with the required adjustments, I love the general direction of this recipe.
I believe the measurement on the lemon juice may be wrong. In the episode “Raising the Bar Again,” he calls for 3 teaspoons (not tablespoons) of freshly squeezed lemon juice. Not sure if it makes much of a difference, but I just figured I should say something.
These turned out to be the best bloody mary’s I’ve ever had and I’ve had a few in my time. The only problem we had with them was that they were rather bland. My husband played with the recipe some. He added some olives stuffed with garlic to the tomato blend as well as some olive juice, cayenne and black pepper. It was so good. Unfortunately, we didn’t write down exactly how much he added. I think next time we are going to add some jalapenos (or other hot pepper) to the vodka.
Amazing when we tried it the first time and we’ll start the concoction again today…. never had a better Bloody Mary in my life.
Just not a Bloody Mary without horseradish and Old Bay Seasoning but the flavored vodka and tomato ice cubes are killer.
Extra steps for extra flavor. Keep it simple for simple flavor.
I was never a fan of canned tomato juice and therefore never a fan of the Bloody Mary. After I made this fresh tomato juice I was converted. The only reason I gave this recipe a 4 stars instead of 5 was for Alton not mentioning that this recipe is still the delicious without the tomato vodka and tomato cubes. I recommend celery salt instead of kosher and a little less then the recommended amount to make this the real deal.
Suggestions for some folks: If the texture is too thick, add some water. If you want to make this recipe during the winter, can some tomatoes. If canning is not an option for you, then make a ton of the mix and freeze it in ice cubes trays. After it freezes transfer them into a tupperware container or a freezer bag. Thats what I did! Then are you are all ready to rock when the mood hits you.
The perfect Bloody Mary is elusive. I’ve been disappointed again and again. These are perfect – worth every necessary step. Thank you, Alton, for including all the steps in order to gift us with this prototype. I went so far as to sketch the vodka bottle in the episode. Hint: it’s a gothic shaped silver and blue labeled bottle of potato vodka from Poland. I think vodka generally tastes bad but this stuff is awesome and gives no off taste. At least make the vodka in season w great tomatoes Sipping or smelling it transports me to summer all year long.
This is an absolutely delicous recipe. I love the fresh tomatoes. But in the future I will add lime juice to my fresh bloody mary.
Sounds tasty- I’d add -Whenever possible, use fresh ingredients. Grind your own pepper. Squeeze fresh citrus. If you squeeze alot of lemons or limes, pick up a juicer like the one at the right. You won’t waste a drop and your hands will stay dry. Mmm, is it five O’clock yet? Wait- It’s a Bloody Mary- fetch my shaker! I’ve gone as far as buying locally grown peppers, dehydrating them, and grinding them into a powder that tastes like a hot sunny day in a pepper patch. www.mybigfatbloodymary.com Yum!
i’m sorry, folks, but i must disagree with a few of you. i really enjoyed these drinks. mixes are NOT worth the money and, though i do enjoy tomatoe juice from a can (or ideally from a bottle) and have made many yummy bloody maries employing these options, when available, the fresh tomatoes are well worth the effort. i must caution that i am a tomato fan and i went all out, making the vodka and ice cubes. for me, i feel that i was well “rewarded for my patience”, as a.b. often says. if you are not one who anxiously awaits the advent of fresh delicious tomatoes every summer, this may be too much tomato for you, but if you really love ’em and enjoy a hearty refreshing vodka based cocktail, this is for you. nice work, alton.