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Bloody Bull

Breakfast/brunch · Classic/vintage · Long drinks and highballs

4.4 5 ratings

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Ingredients

1 2/3 oz Vodka
1 2/3 oz Beef bouillon/consommé
1 2/3 oz Tomato juice
1/6 oz Sugar syrup 'rich' (2:1)
1/12 oz Lemon juice
3 dash Worcestershire sauce
1 pinch Celery salt
1 pinch White pepper (ground)
2 drop Saline solution 4:1

How to make

Serve in a double old-fashioned glass

Prepare

  1. 1 Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of skewered beef jerky and green olive.

Method

  1. 3 Add all ingredients to shaker along with ice, then ROLL (rotate rather than shake the shaker) or THROW.
  2. 4 STRAIN into ice-filled glass, preferably with ice directly from a freezer (rather than ice-machine/ice-well) to avoid unwanted dilution.

Garnish

  1. 5 Garnish with skewered beef jerky and green olive.

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History

A hearty Bloody Mary for a substantial brunch. Lemon juice and sugar are added for balance, as is a can of Baxters Beef Consomme with Cask Aged Sherry.

The Bloody Bull emerged in the 1950s at Brennan's Restaurant in New Orleans, created by Owen Brennan. He aimed to enhance a Bloody Mary by incorporating his restaurant's beef broth, aligning with his brunch concept. This recipe is adapted from Stanley M. Jones' 1977 publication, Jones' Complete Barguide. BLOODY BULL Double Old Fashioned Glass Build 1-1/2 oz vodka Sprinkle of salt, pepper, celery salt 2 dashes worcestershire sauce 2 oz beef boulion 2 oz tomato juice Fill with ice Lemon wedge