Frozen Cherry Tomato Bloody Marys


No Mardi Gras party would be complete without Bloody Marys. 
This ice-cold cocktail is always a winner -- until the ice 
melts and dilutes the drink. I've solved the problem by 
freezing cherry tomatoes and using them instead of ice cubes. 
The drink stays chilled, and the tomatoes intensify the 
zesty flavor. 

Serving: 4 to 6

3 pints cherry tomatoes 
2 cups tomato juice 
3 tablespoons prepared horseradish 
3 tablespoons Worcestershire sauce 
1 teaspoon celery seed 
2 tablespoons fresh lime juice (1 large lime) 
2 tablespoons pickled jalapenos 
1/2 teaspoon kosher salt 
1/2 teaspoon cracked black pepper 
1 cup chilled vodka (optional) 


Garnish options

6 baby carrots, cleaned and trimmed 
6 radishes, trimmed, with leafy parts intact 
6 cherry tomatoes 
6 celery stalks 
6 asparagus stalks, blanched for 2 minutes 
6 jumbo shrimp, boiled and peeled 
6 lime wedges
6 Pickled Okra




Stem the cherry tomatoes, rinse in cold water and return to 
the rigid plastic container or net sack they came in 
(if purchased from a market). Freeze for at least 3 hours and 
up to 4 days. 

In a large container, combine 2 pints of the frozen tomatoes 
with the tomato juice, horseradish, Worcestershire sauce, 
celery seed, lime juice, jalapenos, salt and pepper. 
In several batches, pulse in a blender, just until chunky. 
Divide the remaining frozen tomatoes among glass tumblers, 
add 2 to 3 tablespoons of vodka to each, if desired, and fill 
each with 1 cup of the Bloody Mary mixture; garnish with any of 
the assorted garnishes.