Thirsty Thursday: Spicy Bloody Bull Cocktail

By: Kelsey Vala

Photo by: Stephen Murello ©Stephen Murello

Stephen Murello, Stephen Murello

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Whether it’s hot wings or spicy chili, you can’t go wrong with zesty, sinus-clearing foods for the Super Bowl. Add some zippy, homemade cocktails to your Big Game spread this year as well. With the Red Hot Chili Peppers as the halftime entertainment, it only seems fitting to make a Bloody Bull Cocktail, a beer-based beverage topped with a spicy, red-hot tomato juice.

To begin, whirl tomato juice, jalapeno, horseradish, lemon juice and garlic together in a blender. Then rim pre-chilled glasses with a toasted fennel spice rub, and pour your favorite beer into each glass. Top with the spicy tomato mixture and stir.

This zesty, jalapeno-kissed beverage may pack a punch, but it goes down easy.

Bottoms up, folks!

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:
To make Bloody Bull: 

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.

To make Fennel Spice Rub: 

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.

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.

To make Bloody Bull Mix: 

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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