Drunken Tomato/Bloody Mary

“These tomatoes are really good as an appetizer, but I wasn't sure what to do with the vodka once all of the vegetables were gone. You can really use it in any Bloody Mary recipe, but this is my dad's and although I've always had it sans alcohol, the flavored vodka gives it a nice garlicky fresh taste! P.S. These Bloody Marys are HOT!”
READY IN:
2hrs 5mins
YIELD:
3-5 jars, one bloody mary
UNITS:
US

Ingredients Nutrition

Directions

  1. In the bottom of each container place 1-2 cloves of garlic and a sprig of cilantro along with 5-6 olives and some slices of pepper.
  2. With a bamboo skewer or knife poke holes in the end of the tomatoes and pack as many into the container as possible leaving a 1/2 inch breathing room on the top of the containers.
  3. Just cover the tomato mixture with vodka and let stand in refrigerator for at least 2 hours.
  4. BLOODY MARY - makes one glass: 6-12 shakes of Tabasco (I like it hot), 6-12 shakes hot sauce, 2 teaspoons pickle juice, 2 teaspoons pepper juice, 4-5 shakes Worcestershire sauce, dill, celery salt, salt and pepper to taste. Fill glass with V-8 and enjoy!

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