Kickin' Bloody Bulls
- 64 ounces tomato juice (or V8 juice)
- 64 ounces beef bouillon, condensed canned
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 4 tablespoons red pepper sauce (I use Tabasco)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons celery salt
- 1 tablespoon onion powder (or onion juice)
- 1 tablespoon garlic powder (or garlic juice)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon celery seed (optional)
- 20 ounces 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.
tomato juice, beef bouillon, lemon juice, lime juice, red pepper, worcestershire sauce, celery salt, onion powder, garlic, fresh ground black pepper, celery, vodka, beef jerky
Taken from www.food.com/recipe/kickin-bloody-bulls-480149 (may not work)