Blood, Bones, and Bitters: Meat Cocktails Are More Than a Novelty
VinePair
APRIL 11, 2024
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.
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