Bull Shot

Pro tips

• Chill the beef bouillon in the refrigerator beforehand—cold temperature is essential to the drink's character.
• Taste the bouillon and adjust salt/pepper before adding; it's easier than adjusting after mixing with vodka.
• Shake gently with ice if using a cocktail shaker, or stir in a glass to avoid aerating the broth too much.
• Serve immediately after mixing to keep the drink cold and flavors bright.

Substitutions

• Mr. Boston Vodka → any neutral vodka (no impact on flavor)
• Beef bouillon → beef consommé or beef broth (consommé is clearer; broth adds body)
• Worcestershire sauce → soy sauce (use less; more intense umami)

Storage & make-ahead

This is a mixed drink meant to be consumed immediately. Do not store prepared Bull Shots; mix fresh each time.

What does a Bull Shot taste like?

It tastes savory and umami-rich with notes of beef broth, tangy Worcestershire, and a clean vodka finish. It's savory rather than sweet.

Should the beef bouillon be hot or cold?

The recipe calls for chilled beef bouillon. You can serve it over ice or at room temperature, but cold is traditional.

Can you make a batch for a crowd?

Yes. Multiply the ingredients by the number of servings and mix in a pitcher with chilled bouillon, then divide into shot glasses or small cocktail glasses.

What's the best glassware for this drink?

A shot glass for a quick serve, or a small rocks glass (4–5 oz) if sipping. It's also served as a chilled shooter.

Is there a non-alcoholic version?

Yes. Omit the vodka and serve the seasoned beef bouillon chilled as a savory broth shot or light appetizer.