Bull Shot Cocktail With Vodka and Bouillon

  • PrepTime: 3 Mins
  • CookTime: 0 Mins
  • TotalTime: 3 Mins

Ingredient

  1. 1 1/2 ounces vodka
  2. 3 ounces beef bouillon (or beef consommé; chilled)
  3. Dash lemon juice
  4. 2 dashes Worcestershire sauce
  5. 2 dashes hot sauce (Tabasco)
  6. Optional: celery salt (optional)
  7. Ground pepper, to taste (fresh)
  8. Garnish: lemon wedge

Instruction

  1. Gather the ingredients.
  2. In a cocktail shaker filled with ice, pour the vodka and beef bouillon. Add the lemon juice, Worcestershire and Tabasco sauces, and celery salt (if using).
  3. Shake well.
  4. Strain into an old-fashioned glass filled with ice.
  5. Top with a bit of fresh ground pepper and garnish with a lemon wedge.
  6. Serve and enjoy!

Note

  1. There's no need to be fancy here, the canned beef broth from Campbell's is the most common version of bouillon used in the bull shot. The story goes that this drink's creation was actually a marketing plan developed by the Caucus Club's owner, Lester Gruber, and an "ad man" named John Hurley who had an account with Campbell's.
  2. For the lemon juice, you can simply squeeze the juice from a lemon wedge into the shaker.
  3. Build the ingredients directly in the serving glass and stir rather than shake. You can also roll the drink between two glasses to mix it.
  4. Use another variety of hot sauce rather than Tabasco, or skip this sauce entirely.
  5. Add a pinch of cayenne pepper or a teaspoon (or two) of horseradish.
  6. Add a pinch of salt.
  7. Soak celery salt with the Worcestershire sauce, then top the drink with vodka and broth before adding the other ingredients.
  8. Dilute canned broth with water using 2 parts broth and 1 part water.
  9. Add a dash of Angostura Bitters. This was reportedly a part of the Caucus Club's "spice mix."
  10. Warm all of the ingredients, except the vodka, in a small saucepan. Pour the vodka into a mug, add the hot broth, and stir.
  11. Switch to another kind of stock. Vegetable broth is a popular option and vegetarian-friendly, though some people will make a shrimp stock.