Bloody Marys your time is up.
Rumored to have originated at the legendary Brennan's in New Orleans, a Bloody Bull is a Blood Mary enriched with beef broth. It might sound simple, but that extra ingredient transforms a good drink into a great cocktail. A Bloody Mary is traditionally made with powerfully pungent ingredients like sinus-clearing horseradish, celery salt, spicy hot sauce and sometimes.
That said, it does take some know-how to make a good Bloody Bull. It's more complex than simply dumping in a shot of canned beef broth or muddling in a bouillon cube. I've had Bloody Bulls so light on the broth that they might as well have been vegetarian, and I've tried others that had the opposite problem — they were like cold soup. I've also had the perfect Bloody Bull at Brooklyn Star, a neo-Southern-style restaurant and bar in Brooklyn's Williamsburg neighborhood.
"In my belief, a Bloody Bull should be thick and nutritious with a heavy vegetable base," says bar manager Simon Gibson. The secret to his extra-hearty, perfectly balanced version? Guinness. "Guinness in everything," he says. The Irish stout shows up both in the Gibson's homemade beef broth and in the drink itself.
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