Bloody Bullshot – Two Ways

Happy New Year!Bloody Bullshot Cold

In Scotland, 2nd January is a public holiday while the rest of the UK trudge wearily back to work. I’m not sure why, except possibly because Hogmanay celebrations are such that we need two days to recover from the resulting hangovers. That’s probably not the official reason, but I’m sticking with it! Given that it’s now day 2 since new year’s eve, if you are still hungover I suggest you: stay in a darkened room, turn the brightness settings right down on your computer monitor, read this recipe, and, if you’re still conscious or upright, call out helplessly to your nearest and dearest/room-mate/sharp-eared neighbour and ask nicely if they can prepare this for you. If you’re on your own, then you’ll have to get up, I’m afraid.

“Hair of the dog” is a rather unappetising term for what is, in essence, homeopathy. Treating like with like – in this case, alcohol related dehydration/permanent loss of balance/regret, with alcohol. While you might not have drunk responsibly in order to have achieved your hungover state, you should apply hair-of-the-dog alcohol with care; too much, and you’re right back at square one. Of course, a Bloody Mary is the obvious remedy for the overindulged, but in chilly weather (is it still raining?!) I think the Bloody Bullshot is a nice twist on the original.

Vodka, tomato juice, beef broth, Worcestershire sauce, Tabasco and lemon juice combine to create a sure fire pick-me-up . The addition of beef stock, or consommé, to what is essentially a basic Bloody Mary recipe adds a wintery edge to this drink and allows it to be easily served hot or cold, according to your preference. The River Cottage guys use tomato passata in place of tomato juice in their hot version, which makes it distinctly soupy (possibly a little too rich for sensitive morning-after tummies but perfect for long walks in cold countryside).

Bloody Bullshot HotIngredients: Serves 2 or 3

250ml tomato juice

250ml beef consommé, or stock (a decent stock cube will do, I use Kallo)

a generous splash of Worcestershire sauce

a careful dash of Tabasco sauce

half a lemon, juiced

100-200ml vodka

celery salt

ice – for serving cold

To make:

Serving cold

  • Combine the tomato juice, beef stock, Worcestershire sauce, Tabasco, lemon juice and vodka in a jug, season with celery salt.
  • Add ice, stir well and serve.

Serving hot

  • Combine the tomato juice, beef stock, worcestershire sauce, Tabasco and lemon juice in a saucepan and heat until almost at a simmer. Season with celery salt.
  • Remove from the heat and add the vodka. Pour into mugs and serve.

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