Bullshot
The Quirky Foodster Team
Ingredients
- Vodka — 45 ml (1 1/2 oz)
- Beef consommé or bouillon — 120 ml (4 oz)
- Fresh lemon juice — 7.5 ml (1/4 oz)
- Worcestershire sauce — 2 dashes
- Hot sauce — 1-2 dashes
Method
- Add all ingredients to a shaker with ice.
- Shake or stir well to combine.
- Strain over fresh ice in a rocks glass.
- Garnish with a lemon wedge.
Description: An unusual savory vodka cocktail built on beef consommé instead of tomato juice, a distant cousin of the Bloody Mary.
Cultural Background: Created in Detroit in the 1950s or 60s, reportedly as a hangover remedy at a private club, using canned consommé for convenience.
Tips: A well-seasoned beef consommé, not plain broth, gives the best depth of flavor.
Variations: Serve hot instead of cold for a warming winter variant called a "Hot Bullshot."
Serving Suggestion: Serve over ice (or hot, in winter) as a genuinely savory alternative to the Bloody Mary.
Nutrition: Approx. 130 kcal per serving
FAQs:
Q: Does this really taste good?
A: It's an acquired taste — savory and beefy rather than fruity, closer to a spiked broth than a typical cocktail. Tequila Cocktails *22 recipes*
- Vodka — 45 ml (1 1/2 oz)
- Beef consommé or bouillon — 120 ml (4 oz)
- Fresh lemon juice — 7.5 ml (1/4 oz)
- Worcestershire sauce — 2 dashes
- Hot sauce — 1-2 dashes
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