Bloody Bull Recipe: The Bloody Mary with Bone Broth

bloody mary with bone broth

A Bloody Bull is a Bloody Mary with bone broth added to it. That single change turns an already savory cocktail into something richer, warmer, and more satisfying than the original.

The drink was created at Brennan's Restaurant in New Orleans in the 1950s, when Owen Brennan wanted a beefier version of the Bloody Mary. He added house-made bone broth and the Bloody Bull was born. It has been a NOLA staple ever since, and the rest of the country is catching up now that bone broth has gone from grandmother's kitchen to grocery store shelf.

The appeal is simple. Bone broth adds umami depth, body, and collagen to a drink that was already packed with flavor. It also lets you use less tomato juice, which lowers the sugar and carb count. If you have ever wanted a Bloody Mary that feels more like a meal and less like a juice cocktail, this is the recipe.

The Stu's Bloody Bull (Two-Minute Version)

This is the version you will actually make. Two ingredients plus your bone broth.

Ingredients:

4 oz bone broth (beef is traditional, chicken works too)
3 oz tomato juice
1 oz Stu's Bloody Mary concentrate
1.5 oz vodka (optional)
Ice

Instructions:

Fill a highball glass with ice.
Add the bone broth, tomato juice, and Stu's concentrate.
Add vodka if using.
Stir gently to combine.
Garnish with a celery stalk, lemon wedge, or bacon strip.

That is it. The concentrate handles all the seasoning: horseradish, black pepper, celery seed, dill, vinegar, and a custom spice blend. No measuring six different condiments. No fishing for the Worcestershire sauce in the back of the pantry.

Why this works better than from-scratch: A traditional Bloody Bull recipe calls for Worcestershire sauce, hot sauce, horseradish, lemon juice, celery salt, black pepper, and sometimes garlic. That is seven seasonings you have to measure, taste, and adjust every time. The concentrate puts all of that in one pour. The balance is already dialed in. All you are doing is choosing your ratios of broth, juice, and spirit.

Flavor Variations

Each Stu's flavor creates a different Bloody Bull.

Original with Beef Bone Broth. The classic. Rich, balanced, and deeply savory. The beef broth amplifies the umami in the concentrate. This is the closest to the Brennan's original.

Smoked Jalapeno with Beef Bone Broth. Smokier and spicier. The chipotle notes in the concentrate pair with beef in a way that feels almost like a liquid barbecue. Best for cold weather, football Sundays, or anyone who likes their Bloody Mary with real heat.

Jamaican Jerk with Chicken Bone Broth. A departure from the classic. The allspice and scotch bonnet in the Jerk concentrate work beautifully with lighter chicken broth. Add a squeeze of lime and you have something that tastes like it belongs on a Caribbean brunch menu.

The Non-Alcoholic Bloody Bull

Skip the vodka. The drink stands on its own without it.

A Bloody Bull without alcohol is basically a spicy bone broth with tomato juice added. It is warm, savory, and satisfying enough to replace a morning coffee when you want something different. The bone broth gives it body that a Virgin Mary made with just tomato juice does not have.

You can serve it hot or cold. Cold over ice is the cocktail experience without the alcohol. Hot in a mug is closer to a sipping broth ritual with a tomato twist. Both work.

This is a strong option for anyone building an alcohol-optional drink menu for brunch or hosting. It looks and tastes like a real cocktail, and nobody at the table needs to know whether yours has vodka in it or not.

What Is Bone Broth (and Why It Belongs in a Cocktail)

Bone broth is made by simmering bones, connective tissue, and vegetables for an extended period, typically 8 to 24 hours. The slow cook extracts collagen, amino acids, and minerals from the bones, producing a broth that is richer and more nutritious than standard stock.

Good bone broth has body. When you refrigerate it, it should gel slightly. That gelatin is collagen, and it is what gives a Bloody Bull its silky mouthfeel that a regular Bloody Mary does not have.

One note on gelatin: High-quality bone broth that is rich in collagen can thicken when cold. This is a sign of quality, not a problem. If your Bloody Bull gets a bit thick over ice, just give it a stir. It loosens right up. If you are serving these at a brunch party or Bloody Mary bar, keep the bone broth at room temperature rather than straight from the fridge.

What to look for in store-bought bone broth: Bones listed as the first ingredient (not "chicken flavor" or "beef flavoring"). Organic and grass-fed when possible. No added sugar. Brands like Kettle & Fire, Bonafide Provisions, and Epic all make solid options.

Homemade is even better. If you already make your own bone broth, you know the difference. The depth of flavor from a homemade batch takes the Bloody Bull to another level. But do not let making bone broth from scratch stop you from trying this recipe. Store-bought works perfectly.

Bloody Bull vs. Bloody Mary vs. Bullshot

These three savory cocktails are closely related but distinct.

Bloody Mary: Vodka, tomato juice, and seasonings. The original and most well-known. No broth. Here is how to build a full Bloody Mary bar.

Bullshot: Vodka and beef broth with seasonings. No tomato juice. It was popular in the 1950s and 1960s as a "health cocktail" and has been making a comeback. Think of it as a spiked bone broth.

Bloody Bull: The combination. Vodka, tomato juice, bone broth, and seasonings. It has the acidity and color of a Bloody Mary with the richness and depth of a Bullshot. It is the best of both.

All three work with Stu's concentrate. For a classic Bloody Mary, skip the broth. For a Bullshot, skip the tomato juice and use the concentrate with just broth and vodka (essentially a boozy version of our spicy bone broth). For the full Bloody Bull experience, use all three.

When to Serve a Bloody Bull

Weekend brunch. The Bloody Bull is a brunch upgrade. Set it up as part of a Bloody Mary bar and add a carafe of warm bone broth alongside the tomato juice. Guests who want the traditional Bloody Mary skip the broth. Guests who want the richer version add it. Everyone customizes.

Cold weather gatherings. A warm Bloody Bull, served in a mug, is one of the best cold-weather drinks that exists. Heat the bone broth and tomato juice together, stir in the concentrate, and add vodka off-heat. Serve it at tailgates, ski lodge gatherings, or winter dinner parties.

Recovery mornings. The combination of collagen, electrolytes, protein, and gentle spice makes this a legitimate recovery drink. Skip the vodka for the morning-after version and let the broth and concentrate do the work.

Meal replacement sipping. A Bloody Bull (without vodka) with a quality bone broth clocks in around 80 to 100 calories with 8 to 10 grams of protein. It is one of the more nutritious things you can sip between meals.

How to Batch Bloody Bulls for a Crowd

For a brunch or party, batch the base ahead of time.

For 8 servings:

32 oz bone broth
24 oz tomato juice
8 oz Stu's concentrate (adjust to taste)
12 oz vodka (optional)

Combine everything except vodka in a large pitcher. Refrigerate overnight. The flavors develop and deepen as they sit. Add vodka right before serving, or let guests add their own.

Serve over ice with a garnish spread: celery stalks, lemon wedges, olives, pickles, and rim salts. A Sweet Corn Rimmer on a Bloody Bull glass is unexpectedly good. The sweet corn salt plays off the savory broth in a way that regular celery salt cannot.

For the full setup, grab a Bloody Mary kit and add a carafe of bone broth to the spread. You now have a Bloody Mary bar that also makes Bloody Bulls and non-alcoholic spicy broths, all from the same ingredients.

FAQ

What does a Bloody Bull taste like?

It tastes like a richer, more savory Bloody Mary. The bone broth adds umami depth and a silky mouthfeel. It is less acidic and more warming than a standard Bloody Mary. If you like savory food and drink, you will prefer this to the original.

Can I use chicken broth instead of beef?

Yes. Beef is traditional and creates a richer, more full-bodied drink. Chicken broth is lighter and lets the concentrate's flavor come through more. Both work well. Vegetable broth works too if you are plant-based.

Is a Bloody Bull healthy?

As cocktails go, it is one of the more nutritious options. Bone broth provides collagen, amino acids, and protein. The concentrate adds antioxidants from spices and natural acids from vinegar. Without vodka, it is a legitimate wellness drink with roughly 80 to 100 calories and 8 to 10 grams of protein.

Can I make a Bloody Bull without tomato juice?

Without tomato juice, you have a Bullshot (with vodka) or a spicy bone broth (without vodka). Both are great. The tomato juice is what makes it a Bloody Bull specifically, but the drink works in all three configurations.

What is the best bone broth for a Bloody Bull?

Beef bone broth is traditional and provides the richest flavor. Look for brands that gel when refrigerated, which indicates high collagen content. Kettle & Fire and Bonafide Provisions are both solid store-bought options. Homemade is best if you have it on hand.