THE A&E BLOODY BULL+

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The A&E Bloody Bull+ image

Elizabeth and I were inspired to tinker with the Bloody Mary after enjoying a very smooth and sophisticated "night-time" version at a cocktail bar in Athens, Greece. It's actually a variation on a Bloody Bull, which is a BM augmented with beef stock, which we think upgrades the beverage considerably. The "+" here is that we also make it into an aspic (stop giggling) that is the perfect garnish for oysters. Enjoy...responsibly, of course.

Provided by Alton Brown

Categories     beverage

Time 3h20m

Yield 4 or 2 servings and a batch of aspic

Number Of Ingredients 8

1 (32-ounce) bottle of your favorite Bloody Mary mix (Whatever the brand, we believe this recipe will make it better.)
1 fluid ounce freshly squeezed lemon juice
1 tablespoon sambal (Indonesian chili sauce...easily found at most mega-marts)
2 teaspoons Worcestershire sauce
8 fluid ounces beef stock (see Cook's Note)
8 fluid ounces vodka
Celery stalks or lemon wheels to garnish
1 tablespoon (12 grams) powdered gelatin

Steps:

  • Add the Bloody Mary mix, lemon juice, sambal, and Worcestershire sauce to your blender carafe and blend on medium high for 3 seconds. Strain through a fine wire strainer or sieve into a bowl or large measuring cup. Depending on the strainer, you may need to coax the liquid through with a ladle or large spoon. Discard the solids. Your yield should be between 24 and 28 fluid ounces.
  • Combine the strained mixture with the stock and the vodka and serve over the rocks or shake to chill and serve straight up with the garnish of your choice.
  • Now, that's enough for a small party but here's what we do: We split the batch in half, which leaves 20 fluid ounces. This is what goes into the aspic. Here's how.
  • Pour half a cup of the Bloody Mary into a wide bowl or cup, sprinkle the gelatin over it, then whisk it in. Now here's the thing...when Elizabeth and I did this, we only used 2 teaspoons of gelatin, but our stock was super concentrated, so it brought a fair amount of gelatin to the party. If your stock is homemade, odds are you could use as little as 2 teaspoons (8 grams) of gelatin, but if you go with 3 teaspoons (same as 1 tablespoon or 12 grams), then you absolutely know it will set. So...judge accordingly.
  • Allow the gelatin to "bloom" in the cold mixture for 5 minutes. After 5 minutes, whisk it again and microwave on high for 1 minute. Then stir and check the temperature, which should ideally be between 130 and 135 degrees Fahrenheit.
  • Whisk the gelatin mixture into the remaining 16 fluid ounces of Bloody Mary and pour into a shallow glass or metal pan, any vessel that results in a 1/2-inch depth (an 11-by-7-inch baking dish is perfect). Refrigerate at least 3 hours to set.
  • To serve, it's easiest to cut in the pan using a butter knife or small metal spatula. Scoop out the cubes and serve either on a salad or, as we do...on shucked oysters. I also like them on cottage cheese, but let's face it...I'm strange.

Das
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This Bloody Bull is the perfect drink to serve at a party. It's easy to make and everyone loves it.


Ayaan Abrar
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I'm not a big fan of Bloody Bulls, but this one was actually pretty good. I might even make it again.


Jimmy Thanks
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This Bloody Bull is a bit too spicy for my taste, but I still enjoyed it.


AB Rohim Sardar
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I love the unique flavor of this Bloody Bull. It's unlike any other Bloody Bull I've ever had.


Edward Boyce
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This Bloody Bull is the perfect drink to enjoy on a hot summer day.


Kamihanda Tonny Daudi
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I've never had a Bloody Bull before, but this one was delicious. I'll definitely be making it again.


Godwin Jerry
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This Bloody Bull is a bit too sweet for my taste. I prefer a more savory cocktail.


Husnain Gaming
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I love the addition of fresh herbs to this Bloody Bull. It really brightens up the flavor.


emediong godwin
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This Bloody Bull is the perfect drink to serve at a brunch party.


Kondwani Gondwe
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I'm not a big fan of Bloody Bulls, but this one was actually pretty good. I might even make it again.


Victor Likita
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This Bloody Bull is way too strong for my taste. I had to water it down quite a bit.


Ayesha Nadeem
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I love the smoky flavor of the mezcal in this Bloody Bull. It's a unique twist on a classic recipe.


Paul Nnaemeka
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This Bloody Bull is the perfect hangover cure.


Adham “Ahmed” Ahmed sobhy
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I found this recipe to be a bit bland. I had to add some extra spices to give it some flavor.


Aubriana Foster
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This Bloody Bull is a bit too spicy for my taste, but I still enjoyed it.


Gulbahar Balouch
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I was skeptical about the horseradish in this recipe, but it actually works really well. It adds a nice depth of flavor.


TrampDaddy TrampDaddy
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I love the spicy kick of this Bloody Bull. It's the perfect way to wake up on a Sunday morning.


Al Hussain
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The AE Bloody Bull is the perfect drink for a summer party. It's refreshing, flavorful, and easy to make.


Ivan Vasquez
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I've tried many Bloody Mary recipes, but this one is by far the best.


Khadijah Azizi
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This Bloody Bull was a hit at my brunch party! Everyone loved the unique flavor combination.