Bloody Bull

Total Time:
5 min
5 min

6 servings

  • Bloody Bull:
  • Fennel Spice Rub, recipe follows, or your favorite spice rub
  • 6 chilled beers
  • 4 cups Bloody Bull Mix, recipe follows
  • Fennel Spice Rub:
  • 1 cup fennel seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons white peppercorns
  • 3 tablespoons kosher salt
  • Bloody Bull Mix:
  • 1 quart tomato juice
  • 1 scallion, roughly chopped
  • 1 jalapeno (with seeds), stemmed
  • 2 tablespoons grated fresh horseradish, or to taste
  • 1 tablespoon lemon juice
  • 1 clove garlic, roughly chopped
  • Grey salt
  • Freshly ground black pepper
To make Bloody Bull:
  • Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.

To make Fennel Spice Rub:
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

To make Bloody Bull Mix:
  • Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.

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    Recipe courtesy of Food Network Kitchen