Bloody Bull beefy cocktail

Bloody Bull


Ingredients:
- 2 oz vodka
- 3 oz Tomoto Juice
- 2 oz Beef Boullion
- 1/2 oz Lemon Juice
- 1 dash Tabasco Sauce
- Black Pepper & Salt
- Garnish: Lemon Wedge

Views: 13

▶ Reply to This

Replies to This Topic

Permalink Reply by Sgt Schulz on July 18, 2009 at 13:34
YIKES! something to keep track of for sure as we now have to have a separate Vegetarian section for the bar drinks!!!
Definitely NOT the drink to serve if you are trying to score points with a hot beautiful woman like Linda Mc Cartney (nudge nudge wink wink know what I mean) , on the other hand the more sturdy Industrial types like Rosanne Barr would be belting lots of these down pretty quick, which reminds me of Tom Arnold's best quote "Its better to wake up alone, than to wake up screaming.......... "

I think l will just stick to more boring vegetarian things, like Vodka & Rocket Fuel Malt liquor for now.......
Permalink Reply by TikiGeeki on July 18, 2009 at 16:44
When you say beef bouillon... do you mean derived from the little cubes, paste or from like a Campbell's soup can type thing? I usually just use Spicy V8 and vodka, but the bouillon is an interesting idea!
Permalink Reply by Sir Niuhi-Nose TBE on July 18, 2009 at 17:04
TikiGeeki, I used to make this sans the Tabasco Sauce "I'm Dreadfully White!"...I would dissolve a bullion cube in a cup of water then use the amount from that, then you don't have to add salt. The canned stuff has fat solids in it!
Permalink Reply by Taqwa on July 19, 2009 at 4:42
Baconate it and I'm in.
Permalink Reply by BuBBy on July 19, 2009 at 18:24
Man that sounds good right about now. I think I'll see if we got the stuff. May do it with Rum.
Permalink Reply by BuBBy on July 19, 2009 at 20:30
Had to do some substitutions. Used Sailor Jerry instead of Vodka. Beef broth instead of Boullion. Real lemon because we are currently out of lemons. Some other hot sauce, our tabasco was nasty looking. I did have tomato juice. Tasty beverage. I am on my second on, this one I did with BACON SALT to give it a smoky flavour.
Cheers.
Permalink Reply by Doctor Tiki on July 20, 2009 at 23:13
I must admit I have yet to try this recipe but I think beef broth would be better than bouillon.
Permalink Reply by Molson on July 21, 2009 at 20:26
Doctor Tiki said:
I must admit I have yet to try this recipe but I think beef broth would be better than bouillon.

I'm not going to lie... beef and booze sounds like a volatile mix. You first.
Permalink Reply by Lindsey Lu on July 21, 2009 at 20:29
Yeah! What a great way to serve appetizers at the bar. Way to eliminate the need to ever eat again! I'll spare you all of the many beef jokes coursing through my thought tubes right now.
Permalink Reply by TikiGeeki on July 21, 2009 at 22:39
It's less the idea of beef and booze as it is the depth of flavor added to the spicy tomato. Tomato juice is fairly flat and acidic. The tabasco and pepper (many times a little horseradish) gives it a nice depth. But the bouillon would really round it out nicely, cutting the acids and warming the flat tang.

Wow, do I sound pretentious! Nice...
Permalink Reply by Annihalator James on July 22, 2009 at 9:10
Stopping by the grocery later, I'll post a full report. Do I need to use good vodka, or will crap suffice? Got the budget to consider!
Permalink Reply by Annihalator James on July 22, 2009 at 9:12
How to make bacon boullion?

RSS

© 2012   Created by Doctor Tiki.

Badges  |  Report an Issue  |  Terms of Service