Recipe courtesy of Alton Brown
Show: Good Eats
12 hr 15 min
15 min
12 hr
4 cocktails


  • 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
Tomato Vodka:
  • 1 pound ripe tomatoes
  • 1 (750 ml) bottle 80 proof vodka


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.

Tomato 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.

Yield: 1 (750 ml) bottle

Prep Time: 3 minutes

Inactive Prep Time: 5 to 7 days

Ease of preparation: easy

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