Bloody Bull

Name: Bloody Bull
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: Fennel Spice Rub, recipe follows, or your favorite spice rub; 6 chilled beers; 4 cups Bloody Bull Mix, recipe follows; 1 cup fennel seeds; 3 tablespoons coriander seeds; 2 tablespoons white peppercorns; 3 tablespoons kosher salt; 1 quart tomato juice; 1 scallion, roughly chopped; 1 jalapeno (with seeds), stemmed; 2 tablespoons grated fresh horseradish, or to taste; 1 tablespoon lemon juice; 1 clove garlic, roughly chopped; Grey salt; Freshly ground black pepper

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Level: Easy
Total: 5 min

Prep: 5 min

Yield: 6 servings

Level: Easy
Total: 5 min

Prep: 5 min

Yield: 6 servings

Ingredients

Bloody Bull:

Fennel Spice Rub, recipe follows, or your favorite spice rub

6 chilled beers

4 cups Bloody Bull Mix, recipe follows

Fennel Spice Rub:

1 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons white peppercorns

3 tablespoons kosher salt

Bloody Bull Mix:

1 quart tomato juice

1 scallion, roughly chopped

1 jalapeno (with seeds), stemmed

2 tablespoons grated fresh horseradish, or to taste

1 tablespoon lemon juice

1 clove garlic, roughly chopped

Grey salt

Freshly ground black pepper

Directions

To make Bloody Bull:
Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.

Fennel Spice Rub:

To make Fennel Spice Rub:
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Bloody Bull Mix:

To make Bloody Bull Mix:
Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.