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The Vegan
MUSHROOM BROTH, NO BEEF
The Vegan
Bull
Mushroom broth does the savory work a classic Bloody Bull asks of beef broth.
A classic Bloody Bull cuts tomato juice with beef broth. This version proves the savory depth doesn't need meat at all: a splash of mushroom broth does the same job, and a dried shiitake cap on the rim signals what's inside before you even taste it.
Ingredients
- Vodka1.5 oz
- Tomato juice3 oz
- Mushroom broth1 oz
- Lemon juice0.5 oz
- Vegan Worcestershire sauce2 dashes
- Hot sauce2 dashes
- Celery salt and black pepper, for the rim1 tbsp
- Ice1 fill
- Pickled okra (garnish)1
- Lemon wheel (garnish)1
- Celery stalk (garnish)1
- Dried shiitake mushroom cap (garnish)1
Instructions
- 1Wet the rim of a tall glass and coat it with celery salt and black pepper.
- 2Fill the glass with ice.
- 3Add the vodka, tomato juice, mushroom broth, lemon juice, vegan Worcestershire sauce, and hot sauce.
- 4Stir well to combine.
- 5Garnish with pickled okra, a lemon wheel, a celery stalk, and a dried shiitake mushroom cap resting on the rim.
Note Use a well-reduced, salty mushroom broth rather than a thin one — it needs enough concentration to stand up to the tomato juice.