Ingredients
- 1½ ounces (45 ml) vodka
- 3 ounces (90 ml) beef stock or beef consommé
- ½ ounce (15 ml) fresh lemon juice
- 3 dashes Tabasco or another hot sauce
- 3 dashes Worcestershire sauce
- 1 pinch celery salt, plus more for the optional rim
- 1 grind freshly ground black pepper
- Ice, for shaking and serving
- 1 lemon wheel, for garnish
- 1 celery stalk, for garnish
Instructions
1
Optional celery-salt rim: Moisten the outside edge of a large rocks glass or Collins glass with water. Roll the outer rim in celery salt, keeping the salt mostly outside the glass.
2
Fill a cocktail shaker with ice. Add the vodka, beef stock or consommé, fresh lemon juice, hot sauce, Worcestershire sauce, a pinch of celery salt, and one grind of black pepper.
3
Shake vigorously for about 10 seconds, until thoroughly chilled.
4
Fill the prepared glass with fresh ice and strain the cocktail over it.
5
Garnish with a lemon wheel and celery stalk. Serve immediately.
💡 Bartender's Tips
- Use chilled stock: Cold beef stock limits dilution and helps the drink chill quickly.
- Consommé option: Beef consommé gives a clearer, more concentrated drink than regular stock.
- Season to taste: Stocks and Worcestershire vary in saltiness, so taste before adding extra celery salt.
- Control the heat: Three dashes of Tabasco give moderate spice; adjust according to the hot sauce used.
- Keep the rim outside: Salting only the outer edge prevents excess celery salt from falling into the cocktail.
- History: The Bull Shot was first served in 1952 at Detroit's Caucus Club as a beef-broth variation on the Bloody Mary.
Cocktail
Vodka
Savory