The Bullshot

This old-school cocktail was a favorite of my mom’s when she worked in Manhattan’s garment district. It originated as a substitute for a Bloody Mary (in a Detroit hotel, if internet sources are to be believed—and as my mom is from Detroit, I’m going with it). I’m guessing that it fell out of favor because people started making it with canned broth, which is nasty (even with vodka in it). For this muscular urban cocktail, you must make beef stock from scratch or buy good frozen bone broth if available.

I like this cocktail best served warm in a mug, but my mom would order it on the rocks—for this you basically need a double-strength consommé. To do that, you’ll need to reduce the One-Hour Beef Stock by half, then chill it.

Ingredients

  • 4 ounces/120 milliliters strong beef broth
  • 2 ounces/60 milliliters vodka
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce (or to taste)
  • Dash Tabasco
  • Ice
  • Celery salt
  • Piment d’Espelette or cayenne
  • Slim lemon wedge or celery stick, for garnish

Method

To serve cold: Combine all the liquids in a mixing cup with a Hawthorne strainer. Add ice and stir till well chilled. Strain into a glass with fresh ice. Add a pinch each of celery salt and piment d’Espelette or cayenne. Taste and add more lemon, Worcestershire, or Tabasco to taste. Garnish with a lemon wedge or celery stick.

To serve warm: Combine all the liquids in a mug and heat in a microwave. Add a pinch each of celery salt and piment d’Espelette or cayenne. Taste and add more lemon, Worcestershire, or Tabasco to taste. Garnish with a lemon wedge or celery stick.