Smirnoff Bullshot

From 1977.

Smirnoff (a long-time member of Europe’s elite) had found its way to the dinner table. However, there was no proper food at this dinner table. Because these are models. The main course is Smirnoff Bullshots (beef bouillon and lime wedge)–the touch of protein staves off hunger. The lime prevents scurvy. It was a delicious evening. Impeccable. Crystal clear. Memorable.

But not so crystal clear or memorable for Elyse. Due to hunger-induced hallucinations, she stared at her reflection and reapplied her lipstick for twenty two minutes.

OK, I had to find out more about the beef bouillon vodka drink.

I did a little research on the Bullshot and came across an article from the Daily Beast detailing its origins. It was invented in the early 50s at a Detroit restaurant called the Caucus Club (still exists).

Here’s an ad from the mid-50s:

“BULLSHOT”–THE VODKA DRINK WITH BEEF IN IT You can’t miss with the “Bullshot.” Simply pour good beef bouillon over ice, add a shot of Smirnoff Vodka,  and garnish with a twist of lemon. Or, serve it steaming hot in a cup. It’s a drink of substance. A drink with beef in it. Just one thing–when you order a “Bullshot,” be sure it’s made with smooth, flawless Smirnoff, standard vodka of the world since 1818. Remember…you drink it.***

***what the hell else would you do with it?

Anyway, I made it. I went with the 1977 version and chose lime.

I think it can be best described as a cat food cocktail.

The drink became more palpable once I added lemon, hot sauce, and Worcestershire, per the instructions on this version from The 2 in 1 International Recipe Card Collection (1977).

I can’t fathom drinking a Bullshot warm, but it sounds a hell of a lot better than the HOT SCHOTSIE. I don’t think sour cream should ever garnish a cocktail. Let alone sauerkraut.