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.
Step 2: Method
- Pour the stock and passata into the saucepan and heat gently. I get mine up to a gentle simmer, then turn the heat down or off.
- Add The lemon juice, Hot Pepper Sauce, Worcester (or teryaki) sauce, celery salt & pepper and stir thoroughly.
- Adjust the seasoning, adding more celery salt, pepper or hot sauce as needed
- (Optional) stir through the cream
- Remove from the heat and add your vokda
Step 3: Serving Your Warming Drink
Some ideas for accompaniments:
- Traditional stick of celery
- Lemon and lime wedges
- Small cocktail kebabs perhaps of olives, cured meat and cheeses
- Mini Roman Kebabs (recipe to follow if people are interested)
- baked cocktail kebabs of chorizo, garlic croutons and mozzarella (my favourite)