To provide a tomato juice-containing alcoholic drink that has improved flavor qualities and shows regulated sedimentation and color change and a method of the production of the same. Provided is a method of the production of a tomato juice-containing alcoholic drink that comprises the following steps (a) to (c): (a) a step of producing a lactic acid-fermented tomato liquid that comprises fermenting a tomato juice-containing liquid by using a lactic acid bacterium and thus increasing lactic acid in the liquid； (b) a step of producing a clear tomato juice that comprises enzymatically treating a tomato juice and filtering the same； and (c) a step of mixing the lactic acid-fermented tomato liquid, the clear tomato juice and an alcohol； optionally followed, if desired, by the following step (d), (d) a step of adding stabilized lycopene.
