Bull Shot

The Bull Shot is lesser known savory cocktail, that dates back to the 1950s, likened to a Bloody Mary but substitutes tomato juice for beef consommé or beef stock. As such, the Bull Shot is often referred to as a “stocktail”.

It’s made with vodka, lemon juice, Worcestershire sauce, hot sauce, and beef consommé. It can be made shaken or as a built drink directly in a highball glass filled with ice cubes.

Rich like a vegetable juice but more savory. The Bull Shot brings a rich, savory vibe similar to vegetable juice but with more depth. You get the rich, savory and umami flavors from Worcestershire sauce and beef consommé, brightened by lemon juice acidity, and a spicy, vinegary kick from the hot sauce.

The Bull Shot cocktail is believed to have been created in the United States in 1952, and specifically at a bar in Detroit. The story goes that it was developed when an advertising executive, who was a frequent patron, was tasked with increasing sales for a soup company, leading to the creation of the Bull Shot as part of the strategy. This coincided with the vodka boom in the U.S. and the growing popularity of savory cocktails like the Bloody Mary.

As celebrities began to frequent the Detroit bar where the Bull Shot originated, the cocktail became a favorite among many stars. Its popularity peaked during the 1960s and 1970s, but by the 1980s and ’90s, fruit cocktails were all the latest craze, and, as such, savory cocktails soon faded from menus (though the popularity of Bloody Mary has seen it remain as a brunch staple).

The Detroit bar reopened in 2017, leading to a revival of sorts for the Bull Shot.

• Hot Sauce
  Opt for a red, vinegar-based hot sauce. The vinegar base works with the acidity of the lemon juice to cut through the savory flavors.
• Shaken, not built
  It all comes down to preference. In our recipe for a Bull Shot, we build the drink directly in a highball glass, which is the most common way to make a Bull Shot. However, you can shake and strain all the ingredients if you prefer. Shaking integrates the flavors more thoroughly and ensures the drink is colder. It’s entirely up to you…
• Fresh lemon juice
  We recommend squeezing fresh lemons to make your own lemon juice. The tart acidity from fresh lemons vs bottled lemon juice is unmatched. Fresh lemon juice adds an essential bright, citrus freshness to the Bull Shot.
• Salt and pepper to taste
  Like any cocktail, the Bull Shot should be made to your liking. So, add a pinch of salt and pepper to taste as needed.

• Bloody Mary
  It’s hard to discuss the Bull Shot without mentioning the Bloody Mary. This classic savory cocktail has been a staple of weekend brunches for decades. One of the best things about a Bloody Mary is that it’s highly customizable – if you want more spice, just add extra hot sauce. Feeling adventurous with garnishes? Add some pancakes. No, really. Check out our recipe for a classic Bloody Mary.
• Hot Bull Shot or Steaming Bull Shot
  One popular variation of a Bull Shot is what’s known as a Steaming Bull Shot, which is a Bull Shot cocktail served warm. This drink should be built in the glass, not shaken. Simply follow the recipe on this page but add hot beef consommé (or stock) to your glass you’re building your drink.Given that this drink is enjoyed warm, we recommend serving it in a heat-proof glass with a handle.
• Whiskey Bull Shot
  Another popular and common variation of a Bull Shot sees vodka substituted for rye whiskey. Rye whiskey has a rich, bold flavor, which works very well with the cocktail’s umami flavors. Highly recommended!
• Vegetable-based broth
  If you prefer not to use beef consommé, you can substitute with vegetable broth. Follow the recipe on this page but vegetable broth. Alternatively, you can use mushroom broth and add some miso paste or tamari to keep the umami flavor.
• Black-pepper vodka
  If you want to add more peppery heat to your Bull Shot, swap original Absolut Vodka for Absolut Peppar as your base spirit, and you’ll get the taste of fresh-cracked pepper.
• Enhance your broth/consommé
  Like the Bloody Mary, the Bull Shot is a cocktail that should be made to taste. If you want to enhance the flavor of your consommé, add a splash of balsamic vinegar or soy sauce.

• We suggest serving a Bull Shot cocktail in a highball glass filled with ice cubes. You need a a tall enough glass to accommodate the beef consommé and ice cubes, and a highball is just the glass to do it. A Collins glass works equally as well if you prefer the look and shape of a Collins glass.
• The classic garnish of a lemon wedge and a celery stick complements the savory flavors of the Bull Shot perfectly.
• If you’d like to add another garnish, instead of or in addition to the lemon wedge and celery stick, skewer a few green olives on a cocktail stick and add a sprig of parsley.