Ferdinand The Bull (Non-Alcoholic)

Another beef bouillon cocktail, this one served cold, is the non-alcoholic version of the Bull Shot or something like it with tomato juice. I'm using low sodium tomato juice because there's plenty of salt in the bouillon and other sauces. Really, this is pretty much a stripped down Virgin Mary, and you can enjoy it for the beefy flavor that it has.

• 4 oz. tomato juice
• 4 oz. beef bouillon 
• 1 oz. lime juice
• Tabasco sauce to taste
• Worcestershire sauce to taste
• ground pepper
• lime slice

Shake all ingredients except pepper and lime slice in a shaker with ice. Pour into a highball glass and garnish with ground pepper and lime slice. 

Bull Shot

You could see this one coming as I am trying out Bloody Mary variations with beef stock. Take the tomato juice out of a Bloody Bull and you get this Bull Shot, which is not really a shot. I imagine that some early form of the drink was served warm in a shot glass, but this is more refined.

No salt rim on this cocktail, but celery salt is included inside. When the salt dissolves, you are left chewing the celery seed. But that is ok, since this cocktail tastes like cold soup that slowly gets you tipsy.

• 2 oz. vodka
• 4 oz. cold beef bouillon
• 1 tsp. lime juice
• several dashes Worcestershire sauce
• Tabasco sauce to taste
• celery salt to taste
• freshly ground pepper to taste

Build drink in a highball glass with ice and stir. 

Bloody Bull

As the name suggests, this cocktail is a mashup of a Bloody Mary and a Bull Shot. A lot of ingredients overlap and you can see why these two cocktails are made for each other.

What's missing in this drink is the horseradish and celery (and celery salt) of the Bloody Mary. And just like the old NY Bartender's Guide Bloody Mary, there's no mention of a salt rim. I used kosher salt this time, though because I like how it adds saltiness to the broth when you sip from the glass.

• 2 oz. vodka
• 4 oz. tomato juice
• 4 oz. chilled beef bouillon 
• 1/2 oz. lime juice
• Tabasco sauce to taste
• freshly ground pepper to taste
• lime wedge

Shake all liquid ingredients in a shaker with ice. Pour into a highball glass rimmed with salt. Grind pepper over the top and garnish with a lime wedge.