Bloody Bull

Ingredients

• Fennel Spice Rub, recipe follows, or your favorite spice rub
• 6 chilled beers
• 4 cups Bloody Bull Mix, recipe follows

Directions

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.

Fennel Spice Rub:

1 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons white peppercorns

3 tablespoons kosher salt

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.

Yield: about 1 1/4 cups

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

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.