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      HOW DO YOU MAKE A  .  .  . BULL SHOT black logo
BY CHRIS POH
A LITTLE BS (BULL SHOT THAT IS)  FROM THE EDITOR-IN-CHIEF


A Bull Shot cocktail as seen in American Public House ReviewIt has been brought to my attention that we don’t change our drink recipes quite often enough. This may be because we like to do things with a bit more panache than the other guys. There are countless sources which can turn any neophyte with a cocktail shaker into an overnight bartender. But there a very few sources of proper mixology that include the colorful anecdotes and life changing insights that are attached to each and every one of our officially  certified recipes.

That’s one possible explanation.

The other is that we are inattentive, irresponsible, lackadaisical and just plain slapdash about the whole damn affair.

Whichever explanation you choose, here is a short tale and hearty recipe to carry you through those chilly winter evenings. 

THE BULL SHOT


My introduction to this meal in a glass was during a frosty February afternoon in New York City many years ago. I had provided transportation into Manhattan to some friends who were attending a ballet which I opted out of. So while they were enjoying the comfy seats at Lincoln Center, I went off in search of a good tavern. Sadly, I must admit with all due respect and appreciation of Mikhail’s undeniable talent, when faced with the choice of Baryshnikov or a barstool, the latter won out.

My wanderings through the cold urban canyons transported me to, what is arguably one of the best bars on the continent, P. J. Clarke’s on Third Avenue. Now I could go on for another thousand words venerating the joint; but I’ll save that literary undertaking for another time. Anyway, I stepped up to the bar, and the bartender realizing my distress with the elements said in a fine Dublin brogue, “Lad can I fix you a little something special to warm your weary bones?” I gladly deferred to his superior judgment. 


THE BULL SHOT RECIPE


Ingredients:

·    1 1/2 oz vodka
·    3 oz beef broth or bouillon
·    dash of Worcestershire, Tabasco, salt and pepper to taste
·    celery salt (optional)


Preparation:

1.    Pour the ingredients into a cocktail shaker filled with ice.
2.    Shake well.
3.    Strain into a highball glass filled with ice.
4.    Garnish with lime


Note: This cocktail is essentially a Bloody Mary that uses beef broth instead  of tomato juice, so most likely any ingredients that you prefer in your Bloody Mary will work well in your Bull Shot. I personally recommend the addition of ½ oz of Rose’s Lime Juice to the mix. During exceptionally harsh days you might even try drinking this warm.




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HOW DO YOU MAKE A  .  .  . MINT JULEP




Best Bars cover

" Everything important that has ever happened in New York began
or ended in the city's BEST BARS! "


The History and Stories of the

BEST BARS

of New York

Written by  Jef Klein
Photographs by  Cary Hazelgrove


available through
TURNER PUBLISHING

www.turnerpublishing.com


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