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The Bullshot cocktail — a mid-century, Midwestern beef bouillon-and-vodka boozer — was a staple at Detroit’s Caucus Club, the popular Detroit steakhouse where it was invented in the 1950s by a local ad exec eager to push Campbell’s soup on the liquid lunch crowd. Öznek and Urth distilled the blood extraction as a base for the final product.
Lockdown alcohol consumption, where Zoom happyhours might occur any hour, couldnt last forever. From the perspective of foodsafety, its crucial to pasteurize NA beer, a step beyond local breweries capabilities. Excess equaled excellence in IPAs and imperial stouts, and customers craved more, more, more.
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