Bloody Bull

Difford's Guide
Discerning Drinkers (1 rating)

Garnish:

Skewered beef jerky & 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.

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 Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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)
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Hazardous ingredients

This recipe contains a number of ingredients that are potentially hazardous to those with allergy or intolerance:

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
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

Stanley M. Jones, Jones' Complete Barguide, 1977

Alcohol content:

  • 1.2 standard drinks
  • 10.18% alc./vol. (20.36° proof)
  • 16.1 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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