Best Bloody Bull Cocktail Recipes

Bloody Bull image

Provided by Valerie Bertinelli

Time 6h30m

Yield 8 servings

Number Of Ingredients 22

4 cups spicy tomato juice, such as Spicy V8
2 cups beef broth
2 cups vodka
1/2 cup freshly squeezed lemon juice
2 tablespoons prepared horseradish
2 tablespoons hot sauce, such as Tabasco
2 1/2 teaspoons Worcestershire sauce
2 teaspooons ground celery seed
1 teaspoon freshly ground black pepper
Celery stalks, with leaves, for garnish
Spicy Pickled Okra and Green Beans, recipe follows, for garnish
Kosher salt
6 ounces trimmed green beans
7 ounces okra
1 sprig dill
1 clove garlic, smashed
1 teaspoon coriander seeds
1 1/4 cups distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika

Steps:

To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans.
Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

Bloody Bull image

Provided by Michael Chiarello : Food Network

Categories beverage

Time 5m

Yield 6 servings

Number Of Ingredients 15

Fennel Spice Rub, recipe follows, or your favorite spice rub
6 chilled beers
4 cups Bloody Bull Mix, recipe follows
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
1 quart tomato juice
1 scallion, roughly chopped
1 jalapeno (with seeds), stemmed
2 tablespoons grated fresh horseradish, or to taste
1 tablespoon lemon juice
1 clove garlic, roughly chopped
Grey salt
Freshly ground black pepper

Steps:

To make Bloody Bull:
Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.
To make Fennel Spice Rub:
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
To make Bloody Bull Mix:
Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.

Bloody Bull Cocktail image

Provided by Geoffrey Zakarian

Time 10m

Yield 4 cocktails

Number Of Ingredients 11

8 ounces tequila
6 ounces clam juice
6 ounces tomato juice
2 ounces lemon juice
1 ounce olive brine (juice)
1 tablespoon prepared horseradish
4 dashes Worcestershire sauce
4 olives, for garnish
4 cocktail onions, for garnish
4 lemon wedges, for garnish
4 fresh clams, optional, for garnish

Steps:

Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a carafe or pitcher and stir. Divide the mixture among 4 rocks glasses filled with ice.
Thread an olive, cocktail onion and lemon wedge on each skewer. Garnish each glass with a skewer and a fresh clam if desired as well.
Yield: 4 cocktails