Bull’s Blood

 

 

One evening in the high desert of Guanajuato, on a patio

underneath a jacaranda tree that was dropping huge purple

blossoms in our glasses, this drink evolved. Truthfully, we

were drinking Bullshots and ran out of vodka. Necessity

being the Mother of Invention, we quickly switched to

tequila and found that, salud! It was better than the original.

Part of the attraction, of course, is that one has the

impression that the protein gained from the bouillon

more than makes up for the sins of the tequila.

1 can of beef bouillon

2 teaspoons of Worcestershire sauce

1 teaspoon of soy sauce

2 teaspoons of freshly squeezed lime juice

Red pepper sauce to taste

Sea salt to taste

6 ounces of tequila (100% Agave)

This drink improves when made in a cocktail shaker with

abundant ice and served on the rocks!

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