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:
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
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
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