© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Alton Brown, 2009 - Show: Good Eats - Episode: Raising the Bar Again
1¾ 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
½ teaspoon kosher salt
6 ounces tomato vodka, recipe follows
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 ½ 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 1½ ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
1 pound ripe tomatoes
1 750 ml bottle 80 proof vodka
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.