1 medium-sized piece fresh horseradish, peeled and julienned
20 black peppercorns
1 pint vodka (there will be leftover vodka)
5 cups chopped ripe tomatoes
1/2 teaspoon celery salt
4 celery stalks
Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours. Puree tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt. Fill a shaker with ice; add 2 ml vodka (not peppercorns or horseradish), 1 ml tomato puree; shake. Strain into martini glass. Garnish with celery stalk. Serve Bloody Mary Martini Vodka Cocktail chill.