BLOODY BULL
Provided by Michael Chiarello : Food Network
Categories beverage
Time 5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- To make Bloody Bull:
- Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.
- To make Fennel Spice Rub:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
- To make Bloody Bull Mix:
- Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.
BLOODY BULL COCKTAIL
Try this bloody bull recipe for an upgraded umami cocktail experience. Made with bone broth, tomato juice, and vodka: it's a "healthy" twist on a bloody mary.
Provided by Sharon Chen
Categories Drinks
Time 5m
Number Of Ingredients 12
Steps:
- Mix all ingredients for the glass rim on a plate. Wet the rim of a highball glass with a lemon wedge and dip the rim in the seasonings. Fill the glass with fresh ice cubes.
- Combine all cocktail ingredients except for the garnish in a cocktail shaker over ice, and shake gently to blend.
- Strain over ice into the prepared highball glass. Garnish with a celery stalk, jalapeño slices, and a lemon wedge. Tada! Cheers!
BLOODY BULL COCKTAIL
Provided by Geoffrey Zakarian
Time 10m
Yield 4 cocktails
Number Of Ingredients 11
Steps:
- Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a carafe or pitcher and stir. Divide the mixture among 4 rocks glasses filled with ice.
- Thread an olive, cocktail onion and lemon wedge on each skewer. Garnish each glass with a skewer and a fresh clam if desired as well.
- Yield: 4 cocktails
THE A&E BLOODY BULL+
Elizabeth and I were inspired to tinker with the Bloody Mary after enjoying a very smooth and sophisticated "night-time" version at a cocktail bar in Athens, Greece. It's actually a variation on a Bloody Bull, which is a BM augmented with beef stock, which we think upgrades the beverage considerably. The "+" here is that we also make it into an aspic (stop giggling) that is the perfect garnish for oysters. Enjoy...responsibly, of course.
Provided by Alton Brown
Categories beverage
Time 3h20m
Yield 4 or 2 servings and a batch of aspic
Number Of Ingredients 8
Steps:
- Add the Bloody Mary mix, lemon juice, sambal, and Worcestershire sauce to your blender carafe and blend on medium high for 3 seconds. Strain through a fine wire strainer or sieve into a bowl or large measuring cup. Depending on the strainer, you may need to coax the liquid through with a ladle or large spoon. Discard the solids. Your yield should be between 24 and 28 fluid ounces.
- Combine the strained mixture with the stock and the vodka and serve over the rocks or shake to chill and serve straight up with the garnish of your choice.
- Now, that's enough for a small party but here's what we do: We split the batch in half, which leaves 20 fluid ounces. This is what goes into the aspic. Here's how.
- Pour half a cup of the Bloody Mary into a wide bowl or cup, sprinkle the gelatin over it, then whisk it in. Now here's the thing...when Elizabeth and I did this, we only used 2 teaspoons of gelatin, but our stock was super concentrated, so it brought a fair amount of gelatin to the party. If your stock is homemade, odds are you could use as little as 2 teaspoons (8 grams) of gelatin, but if you go with 3 teaspoons (same as 1 tablespoon or 12 grams), then you absolutely know it will set. So...judge accordingly.
- Allow the gelatin to "bloom" in the cold mixture for 5 minutes. After 5 minutes, whisk it again and microwave on high for 1 minute. Then stir and check the temperature, which should ideally be between 130 and 135 degrees Fahrenheit.
- Whisk the gelatin mixture into the remaining 16 fluid ounces of Bloody Mary and pour into a shallow glass or metal pan, any vessel that results in a 1/2-inch depth (an 11-by-7-inch baking dish is perfect). Refrigerate at least 3 hours to set.
- To serve, it's easiest to cut in the pan using a butter knife or small metal spatula. Scoop out the cubes and serve either on a salad or, as we do...on shucked oysters. I also like them on cottage cheese, but let's face it...I'm strange.
BLOODY BULL MIX
Provided by Michael Chiarello : Food Network
Time 5m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.
BLOODY BULL
Make and share this Bloody Bull recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl or pitcher, combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice and lemon juice and stir to blend well.
- Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery stick.
Nutrition Facts : Calories 166.1, Fat 2.3, SaturatedFat 1.1, Cholesterol 2.5, Sodium 4584.8, Carbohydrate 11.1, Fiber 0.4, Sugar 7.9, Protein 4.7
BLOODY BULL
Categories Vodka Alcoholic Beef Tomato Brunch Cocktail Bon Appétit Drink Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Mix vegetable juice, broth, vodka, Worcestershire sauce, lime juice and garlic powder in 4-cup measuring cup. Divide ice cubes among four 12-ounce glasses. Pour juice mixture over and stir to blend. Garnish each with 1 green onion and serve.
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