Bull Shot Cocktail

• 2 1/2 ounces ( 1/4 cup plus 1 tablespoon) bull-tail consomme, or oxtail or beef consomme
• 1 13 ounces (2 tablespoons plus 2 teaspoons) vodka
• 3/4 ounce (1 1/2 tablespoons) cucumber juice (see note)
• 1/2 ounce (1 tablespoon) freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 pinch celery salt
• 1 slice celery, for garnish
• 1 slice cucumber, for garnish

1. In a shaker, combine all ingredients except the celery and cucumber.
2. Add ice, shake well and strain into an ice-filled highball glass.
3. Garnish with celery and cucumber slices.

beef consomme, vodka, cucumber juice, freshly squeezed lemon juice, worcestershire sauce, celery salt, celery, cucumber

Taken from cooking.nytimes.com/recipes/1014989 (may not work)