Bloody Bull
Ingredients
- 1 2⁄3 oz Tito's Vodka
- 1 2⁄3 oz Beef bouillon/Beef Consommé
- 1 2⁄3 oz Tomato juice
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄12 oz Lemon juice
- 3 dash Worcestershire sauce
- 1 pinch Celery salt
- 1 pinch White pepper
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an Urban Bar Fluet Double Old Fashioned 44cl
Prepare:
- Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
- Prepare garnish of skewered beef jerky and green olive.
Method:
- 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 directly from a freezer (rather than ice-machine/ice-well) to avoid unwanted dilution.
Garnish:
- Garnish with skewered beef jerky and green olive.
Allergens:
Recipe contains the following allergens:
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.
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.
