“A twist on the classic Bull Shot reimagined through the lens of Vietnamese pho” is how Chad Solomon, the co-creator of Midnight Rambler in Dallas, describes this drink. The name is a nod to the defunct San Francisco avant rock band The Fucking Champs, who were forced to change their name from The Champs when they were called out by the original 1950s band. The house-made broth has incredible depth of flavor. But if you don’t want to take the time to make it, set aside a few ladlefuls from your favorite pho joint.
This recipe originally appeared as part of “How to Turn Your Favorite Asian Dish into a Cocktail.”
- 33/50 oz Absolut Elyx vodka
- 1/4 oz Dry Sack 15-year-old oloroso sherry
- 1 oz Pho broth*
- 1/4 oz Fresh lime juice
- 2 drops Mineral saline (1 part kosher salt to 9 parts mineral water, such as Crazy Water #4 from Texas)
- Garnish: Cilantro leaf
Add all ingredients into a shaker with ice and shake until chilled.
Strain into a shot glass.
Garnish with a cilantro leaf.
*Pho broth: Roast 1/2 lb peeled and quartered white onion and 2 oz peeled and halved ginger root at 350 degrees for 25 minutes. Grind and pan-toast 3/4 tsp black cardamom, 3/4 tsp green cardamom, 8 star anise pods, one 3-inch stick cassia bark, 1 1/4 tsp black peppercorns and 1 tsp allspice. Add ground and toasted spices, roasted onion and ginger to 1 qt boiling Kitchen Basics no-sodium beef stock. Remove from heat, let infuse for 30 minutes and fine-strain through a chinois followed by a 50 micron superbag. To the strained broth add 1 tsp salt, 2 tbsp sugar, 2 tsp fish sauce, 1/3 tsp Sriracha, 2 1/2 tbsp hoisin sauce, 1/3 tsp. Bragg liquid aminos and stir well. Store in the refrigerator.