Bullshot

FORMULATION

To make 1 cocktail

3 to 4 ice cubes

3 ounces vodka

4 ounces, strong beef bouillon

Salt

Freshly ground pepper

An 8-ounce wine glass, chilled

PROCEDURE

Combine the ice, vodka and beef bouillon in a mixing glass, add salt and pepper to taste, and stir with a bar spoon. Place a strainer on top of the mixing glass and pour into a chilled wine glass.

RESULTS

Waste of Tito's.. that's all I can say. Not good, do not try at home, not sure who invented this but they should be shot. I don't mean that, it's just not a drink for me :) or any sane person. The only thing beef bouillon belongs in is soup, so good thing that was what I was cooking for dinner tonight so none of my broth went to waste. I also was trying to chill the broth in the mug but decided it'd be quicker to chill only the 4 ounces needed so I transferred it to the mixing glass. This drink gets a shoutout to my best friend Sam all the way in Chicago, she requested this be one of the next drinks (so I had to use a mug she gave me). Hi Sammy, miss you, love you!

Enjoy the photo montage below:

DISCUSSION

Very thankful this version doesn't call for Worcestershire.

Here's a synopsis of the drink, "According to a 2011 article in Edible Manhattan, the bullshot was developed around 1952 at the Caucus Club, a famous Detroit restaurant. It's essentially a Bloody Mary that uses beef bouillon or consommé instead of tomato juice. The word bull plays on the drink's beef broth and shot, its alcohol."

Here's a great article with some more information if you're curious as I was: https://www.esquire.com/food-drink/drinks/a26243113/bullshot-cocktail-beef-broth-recipe/

Anyways that's all for now, cheers!