Bloody Monkey

Servings: Serves 4 (about 3 cups)
Ingredients
Fresh Yellow Tomato Bloody Mary Recipe
1 pound ripe yellow tomatoes (about 4 medium tomatoes)
3/4 cup (6 ounces) best quality organic vodka
5 Tbsp. freshly squeezed lemon juice (about 2 lemons)
1 tsp. Worcestershire sauce
20 dashes hot green pepper sauce , such as Tabasco
1 to 1 1/2 tsp. finely grated, peeled fresh horseradish
3/4 tsp. coarse salt
1/4 tsp. freshly ground pepper
Celery hearts , for garnish
Yellow and red cherry tomatoes , for garnish
Directions
Puree yellow tomatoes in a blender. Press through a fine sieve into a small bowl; discard solids.

Stir together tomato puree, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight. To serve, divide among 4 large glasses filled with ice.

Garnish each glass with celery and cherry tomatoes on toothpicks.

Stolen DIRECTLY from Martha Stewart because this monkey knows a good thing when she sees it!

PS:
Add some extra punch to your Bloody Mary bar with some homemade infused vodka. All you need is a bottle of your favorite vodka and pieces of your favorite fruit or vegetable. Martha recommends cucumbers, cubanelle peppers with jalapeños or lemon peels. If the fruit or vegetable you like has seeds, remove them before adding them to the vodka. "Don't leave it out once you put the vegetables or fruits in it, because it could spoil," she says. "It doesn't get solid; it just gets syrupy."

If you're working with pineapple, Martha says to only use the core. "Take that hard core and cut it into thin strips and put it in the vodka," she says.

Once your flavors have been added to the vodka bottle, let it sit it in the freezer for two to four weeks before serving, she says.