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This drink is often drunk hot, poured from a Thermos on crisp winter walks but served over cracked ice it is a beast.

Meat and alcohol, in a glass with pepper and chili.

The bull shot has many variations. If you have it heated, it may need a little dry sherry in the mix to give it more body if you like. Some people add orange juice, as well as lemon, to the mix. It is also fantastic with Vodka or Tequilla.

Ingredients

  • 1 cup Beef Boned Broth
  • 1 shot Bourbon
  • 1/2 tsp Hot Sauce
  • 1 tbsp Tomato sauce or juice
  • 1 tsp Worcestershire Sauce
  • Dash of Fresh Lemon Juice
  • Pinch of Salt
  • 1 Celery Stalk, for garnish

In a blender, combine all ingredients except the celery and blend until smooth.

Alternatively, serve it hot by heating the mixture in a small saucepan over medium-high heat.

Serve immediately in a glass, garnished with the celery stalk.

 

 

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