Bloody Bull

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. To make Bloody Bull:
  2. 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. To make Fennel Spice Rub:
  2. 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.
  3. 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.

Bloody Bull Mix:

  1. To make Bloody Bull Mix:
  2. 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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