Bull Shot Cocktail

By Elaine Sciolino

Bull Shot Cocktail — Nanda Gonzague for The New York Times

Rating: 3(27)
Notes: Read community notes

Featured in: In Southern France, the Braising of the Bulls

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Ingredients

Yield:1 drink

2½ounces ( ¼ cup plus 1 tablespoon) bull-tail consommé, or oxtail or beef consommé
1⅓ounces (2 tablespoons plus 2 teaspoons) vodka
¾ounce (1½ tablespoons) cucumber juice (see note)
½ounce (1 tablespoon) freshly squeezed lemon juice
½teaspoon Worcestershire sauce
1pinch celery salt
1slice celery, for garnish
1slice cucumber, for garnish

Ingredient Substitution Guide

Preparation

Step 1
In a shaker, combine all ingredients except the celery and cucumber. Add ice, shake well and strain into an ice-filled highball glass. Garnish with celery and cucumber slices.

Tip

To make cucumber juice, peel half a large seedless cucumber and purée in a blender or food processor until very smooth. Pass through a fine-mesh strainer into a bowl, extracting as much liquid as possible; discard the solids.

Ratings

3 out of 5

27 user ratings

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