Classic
Matthew Kelly / Supercall

Vodka • Savory
Bullshot

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Similar to a Bloody Mary, the Bullshot swaps out tomato juice for beef stock. During the 1950s and 60s, the strong, savory cocktail had something of a cult following—journalists in New York and Los Angeles reported on its coast-to-coast popularity, and celebrities like Richard Chamberlain, Joan Crawford and Malcolm McDowell made it their drink of choice. It fell out of fashion sometime in the late 1970s, but it has been experiencing a bit of a comeback recently. If you have a salty tooth (rather than a sweet tooth), this is your new favorite brunchtime cocktail.

The Essentials

Vodka
Beef Broth
Worcestershire sauce
Shaker
The Details

Ingredients

2 oz Vodka
4 oz Beef Broth
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
.25 oz Lemon juice
1 pinch Cayenne pepper
1 pinch Celery salt

Method

  • Pour all of the ingredients into a shaker tin and add ice.
  • Shake until well combined and chilled.
  • Using a Hawthorne strainer, strain the drink into an old-fashioned glass filled with fresh ice.
easy
Strength:
Vodka Savory Easy
Bloody Caesar

While the origins of this briny brunch drink are widely disputed, restaurant manager Walter Chell was the first to actually call the clam juice-enhanced cocktail a Bloody Caesar when he whipped one up at the Calgary Inn in 1969 to celebrate the hotel’s new Italian restaurant and bar. Canada quickly took to the cocktail, which swaps out a Bloody M...