Cocktail & Other Recipes By Spirit Vodka Cocktails

Bloody Bull

red-colored Bloody Bull cocktail in a collins glass with a lemon wedge garnish / Tim Nusog

Today’s bartenders regularly experiment with broths in cocktails, finding new and creative ways to incorporate chicken, beef and other stocks into drinks. But while this practice may be a current trend, its roots date back decades or more. Just look to the Bloody Bull, an extra-savory Bloody Mary variation whose recipe calls for beef broth.

The Bloody Bull starts out much like a typical Bloody Mary. It features vodka as its base and tomato juice as an important mixer. Traditional accompaniments like lemon juice, Worcestershire sauce and hot sauce complement the vodka and tomato juice and tie the room together. But a generous pour of beef broth takes the flavor in a new and meaty direction, perfect for those times when your morning can benefit from a beefier cocktail. You can experiment with your proportions, dialing the broth up or down until you find your preferred recipe. But a good starting point is to dole out the vodka, broth and tomato juice in equal parts.

The Bloody Bull’s origin story isn’t entirely clear, but many reports peg its creation to Brennan’s in New Orleans. It makes sense. After all, most nights out in New Orleans require a little hair of the dog the next day. And what better way to wake up your body and your senses than with a jolt of vodka, fortifying beef broth and vitamin-packed tomato juice?


  • 2 ounces vodka

  • 2 ounces prepared beef bouillon

  • 2 ounces tomato juice

  • 1/2 ounce lemon juice, freshly squeezed

  • 3 dashes Worcestershire sauce

  • 2 dashes Tabasco sauce

  • 1 pinch kosher salt

  • 1 pinch coarsely ground black pepper

  • Garnish: lemon wedge


  1. Add the vodka, beef bouillon, tomato juice, lemon juice, Worcestershire sauce, Tabasco sauce, salt and pepper into a shaker with ice and roll the shaker back and forth until the ingredients are well-mixed.

  2. Strain into a Collins glass over fresh ice.

  3. Garnish with a lemon wedge.