| 1 2/3 fl oz | Ketel One Vodka |
| 1 2/3 fl oz | Beef bouillon/Beef Consommé (cold) |
| 1 2/3 fl oz | Tomato juice |
| 1/6 fl oz | Monin Pure Cane Syrup |
| 1/12 fl 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) |
Read about cocktail measures and measuring.
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, Fish
- Celery salt – Celery
Strength & taste guide:
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
Alcohol content:
- 1.1 standard drinks
- 9.28% alc./vol. (18.56° proof)
- 14.7 grams of pure alcohol
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