Bull Shot Cocktail

Name: Bull Shot Cocktail
Yield: 1 drink
Ingredients: 2 1/2 ounces ( 1/4 cup plus 1 tablespoon) bull-tail consommé, or oxtail or beef consommé; 1 1/3 ounces (2 tablespoons plus 2 teaspoons) vodka; 3/4 ounce (1 1/2 tablespoons) cucumber juice (see note); 1/2 ounce (1 tablespoon) freshly squeezed lemon juice; 1/2 teaspoon Worcestershire sauce; 1 pinch celery salt; 1 slice celery, for garnish; 1 slice cucumber, for garnish

By Elaine Sciolino

Rating: 3(27)
Comments: Read comments

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

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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.