Bull Shot

Pro tips

• Chill the beef bouillon thoroughly before mixing to ensure the drink stays cold and refreshing without excessive dilution from ice.
• Taste before serving and adjust Worcestershire, salt, and pepper to your preference—these seasonings vary by brand intensity.
• Use quality vodka; a neutral, clean spirit allows the beef bouillon and spice to shine without competing flavors.
• Stir gently with ice to chill rather than shake, which can cause excessive dilution and cloudiness.

Substitutions

• Vodka → gin or aquavit (changes flavor profile but maintains spirit base)
• Beef bouillon → beef broth or consommé (use chilled; adjust seasoning as homemade versions vary in saltiness)
• Worcestershire sauce → soy sauce or tamari (use sparingly; soy is saltier and more assertive)

Storage & make-ahead

Mix fresh to order. Beef bouillon should be refrigerated and used within the bouillon's shelf life; do not prepare in advance as flavors may separate or degrade.

Equipment

mixing glass · bar spoon · jigger

Is Bull Shot served hot or cold?

Traditionally served cold with chilled beef bouillon, though some variations serve it hot.

Can you use homemade beef broth instead of bouillon?

Yes, chilled homemade beef broth works well and may offer deeper flavor than instant bouillon.

What glassware should you use for a Bull Shot?

Serve in a rocks glass or highball glass over ice, or in a coupe if serving cold.

What garnish pairs with a Bull Shot?

A celery stick, lemon wedge, or olive complements the savory broth base.

Can you scale this recipe for a crowd?

Yes—maintain the 1:2 vodka-to-bouillon ratio and multiply by the number of servings, mixing in a pitcher.