Bull Shot

Pro tips

• Chill the beef bouillon in advance—a warm Bull Shot tastes like soup rather than a cocktail.
• Use fresh Worcestershire sauce; older bottles can taste musty and throw off the balance.
• Taste and adjust salt and pepper to preference—the bouillon may already be salted, so add conservatively.
• Serve in a rocks glass over ice or straight-up in a chilled coupe, depending on preferred temperature and dilution.

Substitutions

• Old Mr. Boston Vodka → any neutral vodka (no change to flavor balance)
• Beef Bouillon → beef broth or beef stock (use same volume, chill first)
• Worcestershire Sauce → soy sauce or tamari (use 1/2 dash, adds saltiness differently)

Storage & make-ahead

Serve fresh immediately after mixing. Do not store mixed cocktails.

What is a Bull Shot cocktail?

A Bull Shot is a savory cocktail made with vodka, chilled beef bouillon, Worcestershire sauce, salt, and pepper. It's a brunch or hangover drink with a distinctly umami flavor profile.

Should the beef bouillon be hot or cold?

The recipe calls for chilled beef bouillon, which keeps the drink refreshing and cocktail-like rather than warm and soup-like.

Can I use beef broth instead of bouillon?

Yes. Beef broth works as a substitute for bouillon—use the same 3 oz proportion and chill it before mixing.

Is this drink savory or sweet?

The Bull Shot is entirely savory with no sugar or sweetness. It's umami-forward and best suited to savory palates or as a hangover remedy.

What type of vodka works best?

Any neutral, quality vodka works. The recipe specifies Old Mr. Boston, but premium or standard brands are equally suitable since the bouillon and Worcestershire dominate the flavor.