Bull Shot
A savory, broth-based cocktail combining vodka and beef consommé.
Base spirit
Vodka
Style
Savory
Glassware
Old-fashioned glass
The Bull Shot is a savory cocktail that functions as a cold soup or restorative draught, popular in mid-century country clubs. It amplifies the umami of beef bouillon with Worcestershire sauce, lemon, and hot sauce, similar to a Bloody Mary but lighter in texture. Traditionally served over ice or hot in a mug, it offers a distinct salty, meaty profile. It remains a cult favorite for its nutritional density and savory depth.
Ingredients
Servings
- • 2 oz vodka
- • 4 oz chilled beef bouillon or consommé
- • 0.5 oz fresh lemon juice
- • 2 dashes Worcestershire sauce
- • 2 dashes Tabasco sauce
- • Pinch black pepper
Did you know?
“The drink originated at Detroit's Caucus Club in the 1950s and was heavily marketed by Campbell's Soup as a way to use their beef broth.”
Source:Caucus Club history; Campbell's Soup archives
Bartender's Note
Use a high-quality beef bone broth or consommé rather than bouillon cubes for a cleaner texture.
How to make the Bull Shot
- 1Fill a rocks glass with ice
- 2Add vodka, bouillon, lemon, Worcestershire, and Tabasco
- 3Stir gently to combine
- 4Grind fresh black pepper on top and garnish with a lemon wedge
