In the short story The Hildebrand Rarity, Milton Krest consumes three double bullshots “vodka in iced consomme” before lunch, and then beer with the meal.
Bullshots were a drink that became fairly popular in the 1950’s. Sometimes served hot, the drink was usually made from beef broth, and along with the vodka, some people put hot sauce into it as well.
It’s often described as a cousin to the Bloody Mary but with a meaty twist. Instead of tomato juice, it uses beef broth, making it a unique, umami-rich drink.
Bullshot Recipe
Ingredients:
- 2 oz vodka
- 4 oz beef broth (can be hot or cold, depending on preference)
- ½ oz lemon juice
- Dash of Worcestershire sauce
- Dash of hot sauce (Tabasco is common, optional)
- Pinch of black pepper
- Pinch of celery salt
Instructions:
- Fill a highball glass with ice.
- Add vodka, beef broth, lemon juice, Worcestershire sauce, and hot sauce.
- Stir well to combine.
- Season with black pepper and celery salt.
- Garnish with a celery stalk or lemon wedge, if desired.
Notes:
The drink gained popularity in the 1950s and was favored by celebrities and high society.
Some variations replace beef broth with bouillon for a more concentrated flavor.
It’s often served cold, but some prefer it warm, especially in colder weather.