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Bloody Bull Cocktails With Fried Elephant Garlic Chips


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  • 6 cups canola oil for deep frying
  • 1 cup very thinly-sliced elephant garlic cloves (abt 1/8" slivers)
  • 4 rosemary branches
  • Salt to taste
  • 1 cup tomato juice
  • 1/2 cup canned double-strength beef broth
  • 4 ounces vodka
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 1/4 teaspoon hot red pepper sauce or to taste
  • 1/8 teaspoon freshly-ground black pepper


Servings 2


Step 1

For the Fried Garlic: In a heavy 2-quart pot, heat the oil to 350 degrees over medium heat. Carefully skewer some of the sliced garlic onto the rosemary skewers. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Season with salt ,to taste.

For the Bloody Bull: Combine all the ingredients in a small pitcher and stir well to combine. Fill 2 tall glasses with cracked ice. Pour the cocktails over the ice and serve immediately with rosemary branches.

This recipe yields 2 drinks.

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