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Bullshot

We’re not making this one up; in fact, we rather like it. Pre-packaged beef stock – Campbell’s beef broth in a tin, to be precise – is traditional, though by no means the last word, and should you happen to have some good beef stock to hand put it to use. Originally served cold and long, the Bullshot works nicely made with hot stock and poured into shot glasses as an amuse gueule. Pepper- or coriander seed-infused vodka makes for an interesting twist.

Bullshot

Serves 6
1   slice of lemon
For coating rim:   celery salt
50 ml   Wyborowa vodka
120 ml   clear beef stock or consommé
80 ml   fresh cucumber juice (see note)
10 ml   freshly squeezed lemon juice
To taste:   tabasco sauce
To garnish:   slender stick of young celery


1 Wet the rim of an old-fashioned glass with lemon and dip in celery salt to coat.
2 Combine vodka, stock, juices and Tabasco in a cocktail shaker or mixing glass and shake well. Strain into glass over ice and garnish with a slender stick of young celery.

Note If you don’t have a juicer, most juice bars will juice your vegetables for a small fee.

RECIPE Pat Nourse PHOTOGRAPHY Anson Smart STYLING Andy Harris

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