Put all ingredients in a quart-size jar. Lid up, shake to combine, and steep at room temperature, out of direct sunlight, for 18-24 hours.

Triple straining is required. First, strain through a fine-mesh sieve into a large measuring sup. Dump the solids, then line the sieve with a coffee filter and filter the vodka into a second vessel. Then line the funnel with two filters and slowly pour through into the bottle.

Stash in the freezer for up to 6 months. (The refrigerator is fine, but I do like a straight shot of this stuff every now and then, and I like my vodka shots numbingly cold.

Place the tomatoes and juice in a mesh sieve set over a medium bowl. Break up the tomatoes with a wooden spoon to extract as much juice as possible. (You should end up with 2 cups.) Discard the solids or save them for another use.

Combine the juice and the remaining ingredients in a blender and blend until smooth, about 30 seconds.

Pour the mixture into a clean jar or bottle, lid up, and chill for 4 hours before use.Keep refrigerated for up to 1 month.

Stir the Bloody Mary mix and hrenovuha together with ice in a Collins glass and serve with a leafy celery stalk. For a more elegant presentation (as for a proper evening cocktail), strain 5 ounces of the above cocktail through a fine sieve to remove pulpy stuff. This should render 4 ounces of thinner liquid. Shake with ice in a cocktail shaker for several seconds to chill, then strain into a cocktail glass. Garnish with a cocktail olive.