Bloody Bull

Pro tips

• Use chilled beef bouillon or chill it before mixing to maintain proper serving temperature without diluting with excess ice.
• Stir gently when combining vodka, tomato juice, and bouillon to keep the drink clear rather than cloudy.
• Taste and adjust seasoning—bouillon saltiness varies by brand; add hot sauce, Worcestershire, or black pepper incrementally.
• Serve immediately after mixing; beef bouillon can separate or settle if left standing too long.

Substitutions

• Vodka → gin or tequila (changes flavor profile but maintains structure)
• Tomato juice → tomato juice blend with clam juice for deeper umami
• Beef bouillon → chicken or vegetable broth (lighter, less savory result)

Storage & make-ahead

Best served fresh and consumed immediately; does not store well as a mixed cocktail.

Equipment

cocktail shaker or mixing glass · jigger for measuring

What is the difference between a Bloody Mary and a Bloody Bull?

A Bloody Bull adds beef bouillon to the traditional Bloody Mary base of vodka and tomato juice, creating a deeper, more savory and umami-rich flavor.

Can I make a Bloody Bull without vodka?

Yes, substitute vodka with gin, tequila, or omit it entirely for a virgin version. The beef bouillon and tomato juice remain the core.

Should the Bloody Bull be served hot or cold?

Traditionally served cold over ice, though some variations use warm beef bouillon for a hot version.

What type of beef bouillon works best?

Both liquid beef broth and bouillon cubes dissolved in hot water work; liquid broth mixes more smoothly and offers cleaner flavor.

How do I adjust the salt level?

Beef bouillon is already salty; taste before adding extra salt or seasonings. Use low-sodium bouillon if you prefer control over saltiness.