Drink of the Weekend – Bull Shot












- Bull Shot -


This classic mix of beef consomme and vodka has managed to acquire an undeservedly tweedy reputation in Britain. It is often drunk hot, poured from a Thermos on crisp winter walks – the steam rising and mingling with the cloudy breath of walkers holding out their cups for a dose.

But served over cracked ice after dark it is a more dangerous beast. Bullshot was probably invented in the 50s in the US, by someone with a twisted mind. Meat and alcohol. In a glass. With pepper. Oh yeah, and chilli.

It’s Marlon Brando in The Wild One. It’s Shane McGowan on an experimental day. In the early 70s, Malcolm McDowell drank it while publicising A Clockwork Orange. He “bundled in against the cold in a leather jacket,” recorded one journalist, “[on his face] the beginning of a smile that never quite finished, he sat down and ordered a bullshot – bouillon and vodka.”

Bullshot is best mixed with homemade broth, but don’t let this stop you – it still tastes great with consomme from a can. There are many variations. If you have it heated, I think it needs a little dry sherry in the mix to give it more body. Some people add orange juice, as well as lemon, to the mix.

I like it strong, cold and straight, with a lot of Worcestershire sauce, a good squeeze of lemon and a little more vodka than given in the recipe that follows.




3 oz beef consomme
1,5 oz vodka
A dash of Worcestershire sauce
A squeeze of lemon
Black pepper


Mix all the ingredients together, adding Tabasco and black pepper to taste.

Shake with cracked ice and strain into a highball glass with extra ice.

This drink is supposed to be more boozy than a Bloody Mary but if you would prefer a slightly weaker version, simply add an extra ounce or two of the consomme.


The warm version


An old-fashioned riff on the Bloody Mary (Trader Vic was apparently a fan), this warming variation swaps in meaty broth for tomato juice.

2 oz. vodka
1/2 cup beef bouillon
1/4 oz. fresh lemon juice
1 tsp. Worchestershire
1 dash Tobasco
1 pinch cayenne pepper
1 pinch salt
Tools: small saucepan, wooden spoon, spoon
Glass: mug
Garnish: lemon wheel

Combine all ingredients, except vodka, in a saucepan and warm over medium heat, stirring constantly. Pour over vodka in mug, stir to combine and garnish.


Or if you want to try another spin on this drink, try…



Bloody Bull


The Man’s take on a Bloody Mary, A Bloody Bull is a tomato-based cocktail that is made with beef bouillon. Who else to tell you how to make it than the Man himself, Emeril Lagasse.


Bloody Bull Cocktail

Makes 2


6 ounces tomato juice
4 ounces beef bouillon
2 1/2 ounces vodka
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon Essence, recipe follows
1/2 teaspoon celery salt
2 teaspoons lime juice
1 teaspoon lemon juice
Freshly ground black pepper, to garnish
Celery sticks or pickled okra, to garnish
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt



In a small pitcher or bowl combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice, and lemon juice and stir to blend well. Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery or okra, or just put a lime wedge next to the glass like the picture above.

Essence (Emeril’s Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme



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