6 ounces tomato juice
4 ounces beef bouillon
2 1/2 ounces vodka
1 1/2 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon Creole seasoning
1/2 teaspoon celery salt
2 teaspoons lime juice
1 teaspoon lemon juice
freshly ground black pepper, to garnish
celery sticks or pickled okra, to garnish
In a small pitcher or bowl combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Creole seasoning, celery salt, lime juice and lemon juice and stir to blend well.
Divide the mixture between highball glasses containing ice, and garnish with black pepper and celery or okra.
bluehawaii
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
August 3, 2011
The bloody bull went over well at our taste-testing party. A bloody bull is really a bloody Mary but with the addition of beef broth, making it an even heartier drink. We served these in shot glasses for our testing so we didn't add the garnishes. The spice level was very good (but of course you can always kick it up more if you wish)