The Bull Shot is my all-time favorite winter cocktail. I can’t tell you why what is basically cold beef bouillon with a shot of vodka tastes so good, but trust me, it does. My favorite bull shot is from J. G. Melon (the original location, of course). About a decade ago, my favorite bartender passed along the recipe to me, and I’m sharing my lightly adapted version here today!

Recipe adapted from J.G. Melon’s.

Ingredients

1 1/2 ounces vodka

3 ounces Campbell’s double-strength beef broth

3 dashes Tabasco sauce

3 dashes Lea & Perrins Worcestershire sauce

Sprinkling of freshly ground black pepper

Old Bay rim salt

Lemon wedge

Follow the Old Bay rim salt recipe and dip a highball glass in the rim salt. Fill the glass with ice. Add vodka, beef broth, Tabasco, Worcestershire sauce and black pepper. Stir gently. Garnish with a lemon wedge. Enjoy–particularly on a cold day in front of a roaring fire!