BLOODY BULL
Make and share this Bloody Bull recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl or pitcher, combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice and lemon juice and stir to blend well.
- Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery stick.
Nutrition Facts : Calories 166.1, Fat 2.3, SaturatedFat 1.1, Cholesterol 2.5, Sodium 4584.8, Carbohydrate 11.1, Fiber 0.4, Sugar 7.9, Protein 4.7
BLOODY BULL
Provided by Valerie Bertinelli
Categories beverage
Time 6h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans.
- Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
- Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
- Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.
BLOODY BULL
Provided by Michael Chiarello : Food Network
Categories beverage
Time 5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- To make Bloody Bull:
- Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.
- To make Fennel Spice Rub:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
- To make Bloody Bull Mix:
- Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.
BLOODY BULL
Categories Vodka Alcoholic Beef Tomato Brunch Cocktail Bon Appétit Drink Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Mix vegetable juice, broth, vodka, Worcestershire sauce, lime juice and garlic powder in 4-cup measuring cup. Divide ice cubes among four 12-ounce glasses. Pour juice mixture over and stir to blend. Garnish each with 1 green onion and serve.
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