Bullshot

Makes 6 drinks

Now that bone broths are all the rage, there’s been a renaissance of popularity for a drink from the mid twentieth century that swapped out the tomato juice in a Bloody Mary with strong beef consommé, the Bullshot. Celery bitters give it a modern twist, but this recipe is fairly true to its original form.

2 cups double-strength beef consommé, such as Campbell’s

2 tablespoons freshly squeezed lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon celery bitters

1 to 2 teaspoons hot red pepper sauce, or more to taste

3 tablespoons celery salt for rimming the glasses (optional)

9 to 12 ounces vodka or Bacon-Infused Vodka (here)

SUGGESTED GARNISHES:

Strips of Beef Jerky (here) or store-bought jerky

Lemon wedges

Celery sticks with leaves

Toothpick with green olives alternated with cherry tomatoes

Coarsely ground black pepper

Combine the consommé, lemon juice, Worcestershire sauce, celery bitters, and hot red pepper sauce in a pitcher and stir well.

Rim 6 (10-ounce) glasses with celery salt, if desired, following the instructions here.

For each drink, pour 4 ounces (½ cup) of the mix and 1½ to 2 ounces of the vodka into a cocktail shaker filled with ice cubes. Shake well. Strain into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish each drink with beef jerky, a lemon wedge, a celery stick, and a toothpick of olives and cherry tomatoes. Coarsely grind some black pepper over the surface. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

Variation: For a Warm Bullshot, dilute the mix with 1½ cups water and heat it in a small saucepan over medium heat until warm. Then divide the mix into glass mugs, add the vodka, and garnish the mug.

old-fashioned