Ingredients
| 24 cherry tomatoes |
| 1 cup lemon-flavored vodka |
| 24 almond-stuffed green olives or vermouth-marinated green olives |
| 3 or 4 stalks celery with tops removed, diagonally sliced into 3/4- to 1-inch pieces (24 pieces total) |
| Celery salt |
| 24 cocktail picks or skewers |
Preparation
| 1. Using a plastic or wooden pick or a sharp skewer, pierce the skins of the tomatoes in several places. Place tomatoes in a self-sealing, food-safe plastic bag; add vodka. Seal bag. Turn bag to coat tomatoes. Chill overnight to allow flavor to penetrate. |
| 2. Drain tomatoes; discard vodka. Skewer vegetables onto picks using an olive, a piece of celery, and a cherry tomato on each pick. Sprinkle lightly with celery salt. Transfer to serving platter. Makes 24 skewers. |
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