Bloody Bull
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Bloody Bull
Serve in a Double old-fashioned
| 1 2⁄3 oz | Ketel One Vodka |
| 1 2⁄3 oz | Beef bouillon/Beef Consommé (cold) |
| 1 2⁄3 oz | Tomato juice |
| 1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 0.08 oz | Lemon juice (freshly squeezed) |
| 3 dash | Worcestershire sauce |
| 1 pinch | Celery salt |
| 1 pinch | White pepper (ground) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Garnish: Skewered beef jerky & Fragata Green Olive
How to make:
Add all ingredients to shaker along with ice, then ROLL (rotate rather than shake the shaker) or THROW. Strain into ice-filled glass, preferably with ice fresh from a freezer (rather than ice-machine/ice-well) to avoid unwanted dilution.
Allergens:
Recipe contains the following allergens:
- Worcestershire sauce - Cereals containing gluten
- Worcestershire sauce - Fish
- Celery salt - Celery
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A beefy Bloody Mary for those seeking a more hearty brunch cocktail. The addition of lemon juice and sugar to balance adds much to this cocktail, as does a can of Baxters Beef Consomme with Cask Aged Sherry.
History:
The Bloody Bull was created in the 1950s by Owen Brennan at Brennan's Restaurant in New Orleans when he decided to beef-up a Bloody Mary by adding house-made beef broth as part of his brunch concept.
Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.
BLOODY BULL
Stanley M. Jones, Jones' Complete Barguide, 1977
Double Old Fashioned Glass
Build
1-1/2 oz vodka
Sprinkle of salt, pepper, celery salt
2 dashes worcestershire sauce
2 oz beef boulion
2 oz tomato juice
Fill with ice
Lemon wedge
- More Breakfast/brunch cocktails
- More Classic/vintage cocktails
- More Long drinks & highballs cocktails
- More Savoury (e.g. Bloody Mary) cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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