A good bartender is, as they say, “a pharmacist with limited inventory.” In fact, many ingredients used in cocktail began their life as pseudo-medicinal tinctures, and some of them (like bitters in club soda for a tummyache) do seem to have stood the test of time.
The Bullshot is an excellent example of the restorative potential of a cocktail. Made with good stock (homemade stock or consommé are lovely), plenty of hot sauce, and served warm, it makes a potent spirit-reviver in the coldest days of winter or the longest days of a nasty flu.
- 2 parts Vodka or Pepper vodka
- 4 parts Beef broth
- ½ part Lemon juice
- 1 dash Black pepper
- 1 dash Celery salt or Celery bitters
- 1 dash Worcestershire sauce or Soy sauce
- 1 dash Hot sauce
If you’re serving it cold, shake all the ingredients with ice and strain into an ice-filled tall glass. Garnish with a slice of lemon and a celery stalk.
If you’d rather have it warm, begin by heating up the beef stock. Meanwhile, vigorously stir the remaining ingredients and add to a large mug. Stir in the hot beef stock. Skip the garnish for the hot version – it just gets in the way of slow sipping.
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- The Joy of Mixology by Gary Regan