Think of a Bloody Mary that swapped its tomato for rich beef broth. Served cold over ice, it tastes meaty, peppery and surprisingly bright thanks to a squeeze of lemon. It is a brunch drink for people who like their mornings savory.
1½ oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
3 oz
beef consommé chilled, fat skimmed off
¼ oz
lemon juice
2 dash
Worcestershire sauce
2 dash
sauce
1 pinch of
celery salt (optional)
1 pinch of
black pepper
Garnish: Lemon wedge and black pepper · Ice: Ice cubes
Bull Shot
Savory and brothy with a peppery bite; the lemon keeps it from tasting heavy. Medium strength, silky texture from the consommé.
The Bull Shot is usually traced to the early 1950s and to Detroit, where the Caucus Club is most often named as its birthplace. One popular account links the drink to a promotion for canned beef consommé, which would explain why a bartender reached for broth in the first place.
Whatever its exact start, the Bull Shot belongs to the family of savory vodka drinks that includes the Bloody Mary and the later Bloody Bull, which combines tomato juice and beef broth. It enjoyed real popularity in the 1960s and 1970s as a brunch and hangover-hour drink and today turns up again on menus that like a retro, slightly eccentric touch.
Like a well seasoned cold beef broth with a clean vodka kick, pepper and a lift of lemon. It is savory rather than sweet.
Yes, but choose a clear, low salt stock and strain it. Consommé gives a cleaner look and a more concentrated flavor.
They are close relatives. Both are savory vodka drinks seasoned with Worcestershire and hot sauce; the Bull Shot simply replaces tomato juice with beef broth.
The perfect sound
Savory, bold and a little unusual.
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