As a youngster I would make a hot drink from beef stock, chilli powder and some other bits and bobs, apparently a basic version of a 'virgin bull shot'. Now I'm all grown up I'm aiming for something a little more refined, this has lead me to 'The Bloody Bull', which is a variation of the 'Bloody Mary'
Like most cocktails, someone else has already invented this, so I'm just showing how I make it. For more variations visit wikipedia
- Firstly this recipe calls for alcohol, so if you're underage, driving, or otherwise feel you shouldn't consume vodka either don't do this, or leave the Vodka out and make a 'virgin' bloody bull.
- Second, you are using a heat source and pouring hot liquids so be careful.
- Thirdly, Hot Pepper Sauce comes in a massive variety or heats (measured on the scoville scale), I like mine quite hot, but if you go mad with it and end up shooting flames from your rear end, I accept no liability!
Step 1: Ingredients & Equipment
- 100ml of good beef stock, homemade stock is great, but a stock cube will do the job
- 100ml of passata
- A few drops of your favourite hot pepper sauce
- Squeeze of a lemon
- Some Worcester sauce (Change for Teriyaki sauce for a Bloody Maryaki)
- Celery Salt
- Black Pepper
- 35ml Vodka
- a little double cream to make it more 'soupy', more akin to a 'Bloody Margaret', this will lower the spiciness of the drink so compensate accordingly
- Mug, or drinking vessel of your choice ( a tall coffee glass looks nice, if you're going for fancy)
- A heat source, such as your cooker hob, camp stove etc.
You could also keep some yogurt handy if you need to cool your mouth.