This differs from other bloody bulls in that there is more "bull" in it. The ratio of tomato juice to beef boullion is 50/50. To give it that rustic cowboy feel, I add coarse black pepper and celery seeds. We like them without Vodka for breakfast, and call them "Kickin' Calves", so we don't add the vodka until making individual glasses, but you can add it all at once for a party. The hot pepper sauce may need to be adjusted for your personal tolerance for heat.
- 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)
- 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.