Bull Shot Cocktail
Published August 20, 2013
Nanda Gonzague for The New York Times
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 ½ ounces ( ¼ cup plus 1 tablespoon) bull-tail consommé, or oxtail or beef consommé
1 ⅓ ounces (2 tablespoons plus 2 teaspoons) vodka
¾ ounce (1 ½ tablespoons) cucumber juice (see note)
½ ounce (1 tablespoon) freshly squeezed lemon juice
½ teaspoon Worcestershire sauce
1 pinch celery salt
1 slice celery, for garnish
1 slice cucumber, for garnish
Nutritional analysis per serving
4 grams carbs; 110 calories; 1 gram fiber; 257 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a shaker, combine all ingredients except the celery and cucumber. Add ice, shake well and strain into an ice-filled highball glass. Garnish with celery and cucumber slices.
To make cucumber juice, peel half a large seedless cucumber and purée in a blender or food processor until very smooth. Pass through a fine-mesh strainer into a bowl, extracting as much liquid as possible; discard the solids.
Private Notes