As a vetted member of the American cocktail lexicon, the Bloody Mary has inspired a number of delicious and enduring relatives, my favorite being the Bloody Bull. With origins that are elusive at best, several trails lead to Brennan’s, one of New Orlean’s most influential culinary houses known for delivering a dining experience where patrons should expect to either go big or go home. The addition of bouillon to a familiar ensemble of tomato, lemon, Worcestershire sauce, and the rest of the recipe’s “Bloody companions“ gives this drink a hearty and distinctly food-friendly character with a good measure of gusto. Perfect alongside traditional, full-on savory breakfast fair-Corned Beef Hash, Eggs Benedict with its hallmark hollandaise sauce, Oysters Rockefeller, the list goes on. All of these would be dutifully served by a well-made Bloody Mary, no question. But partnered with a Bloody Bull, the entire breakfast experience is kicked to a new level-rich, complex, and complementary without commandeering the palate. In this one a spicy, robust vodka something made from rye or mixed grain-is best. Try substituting the beef bouillon with elk if you are up for a little adventure. It yields a strong, savory character-a real hit with the crowd when it was unleashed at the Aspen Food & Wine Classic.
Total Timeunder 15 minutes
Type of Dishalcoholic beverage, beverage, cocktails
- 2 oz (60 mil vodka
- 2 oz (60 ml) tomato juice
- 2 oz (60 ml) beef bouillon
- ½ oz (15 ml) freshly squeezed lemon juice
- 3 dashes Worcestershire sauce
- 2 dashes Tabasco sauce
- Pinch Kosher salt
- Pinch coarsely ground black pepper
Place all ingredients into a mixing glass, add ice, and roll contents between mixing glass and shaker tin until well mixed. Strain into an ice-filled Collins glass. Garnish with a wedge of lemon.
2013 Tony Abou-Ganim