Serves 1

This is a super tasty version of a Virgin Mary—it’s almost a liquid lunch. I recommend transferring it to a thermos and taking it on a long morning walk in the fresh air to revive you halfway. If you do use a thermos, chill the Bloody Bull beforehand and don’t use ice, as the drink will become too diluted.

You will need:

  • shaker
  • highball

Dry Book CoverDry: Delicious Handcrafted Cocktails and Other Clever Concoctions
by Clare Liardet


  • 4 ounces (125 ml) tomato juice
  • 4 ounces (125 ml) beef bouillon or homemade beef stock
  • 1/2 teaspoon freshly grated horseradish
  • 2 dashes of Worcestershire sauce
  • 3 dashes of Tabasco sauce
  • Pinch of freshly ground pepper
  • 1/2 ounce (15 ml) freshly squeezed lemon juice
  • Pinch of celery salt
  • Ice cubes
  • Wedges of lemon and lime to garnish
  • Celery stick to stir


1. Add the tomato juice, beef bouillon, horseradish, Worcestershire sauce, Tabasco sauce, pepper, lemon juice, and celery salt to a shaker containing ice, and roll it gently to mix the ingredients.

2. Pour into a highball glass and garnish with a wedge of lemon and lime, and a tender celery stick.

Recipe from Dry: Delicious Handcrafted Cocktails and Other Clever Concoctions—Seasonal. Refreshing. Alcohol-Free. by Clare Liardet. © Transworld Publishers, 2017, 2018. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  experimentpublishing.com