Kickin' Bloody Bulls
photo by marinecopper
- Ready In:
- 10mins
- Ingredients:
- 13
- Yields:
-
20 8 oz cocktails
- Serves:
- 20
ingredients
- 1814.36 g tomato juice (or V8 juice)
- 1814.36 g beef bouillon, condensed canned
- 59.14 ml lemon juice
- 59.14 ml lime juice
- 59.16 ml red pepper sauce (I use Tabasco)
- 44.37 ml Worcestershire sauce
- 29.58 ml celery salt
- 14.79 ml onion powder (or onion juice)
- 14.79 ml garlic powder (or garlic juice)
- 4.92 ml fresh ground black pepper
- 4.92 ml celery seed (optional)
- 566.99 g vodka (optional)
- beef jerky (i.e. Slim Jims) or beef snack stick (i.e. Slim Jims)
directions
- In a large pitcher, pour bouillon through a sieve to avoid any fat globules (or use fat free bouillon). Combine all the ingredients except the vodka and jerky. You may want to add the Red Pepper Sauce 1 Tbsp at a time to adjust heat. Place ice into high-ball glasses, add mixer and vodka, serve with a garnish of beef jerky or Slim Jim's (cut length to fit above glass for use as a swizzle stick). You can substitute jerky with a celery stalk (less expensive). Keep a bottle of Tabasco nearby to add more kick as needed. Shout "YeeHaw" and enjoy.
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