Bloody Bull (Bloody Mary)

A Bloody Bull is really just a Bloody Mary with beef broth added; well... that, and a bull having a bad day at a bullfight in Spain. "If" you don't drink alcohol, drink the mix without the vodka.

Ingredients:

46 ounce can tomato juice*
3 tablespoons Worcestershire sauce
juice of 2 limes
2 tablespoons celery salt
2 tablespoons adobo seasoning **
2 tablespoons horseradish
1/2 cup beef broth (the low sodium type is not only fine, but better)
2 tablespoons sambal oelek/(hot) chili sauce*** (or to taste per serving****)
vodka (1 ounce per serving****)

In a large pitcher, add all of the ingredients, except the vodka. Mix well, then refrigerate for several hours, or add vodka and ice to a glass, then add the mixture.

* I use the less sodium type of juice, as the celery salt, adobo seasoning and beef broth (especially if you use bouillon, but you can use the lower sodium broth) all will add salt, but it will help, at least somewhat, to control the amount of salt.

** Adobo seasoning is a type of Puerto Rican/Latino seasoned salt, easily available in supermarkets, although perhaps in the "Hispanic/Latino Foods" section. Ingredients vary somewhat, but generally it includes, at a minimum: salt, onion powder, garlic powder, black pepper, dried oregano.

*** Sambal Oelek is a chunky hot chili pepper sauce that originated in Indonesia. It should be easily found in the Asian section, or in the hot sauce section, of supermarkets. 

**** You can hold back on adding the sambal oelek and add it to each individual serving to each person's preference. I've put 1 ounce of vodka, just to keep things simple, but you can use whatever amount each person prefers.

WORD HISTORY:
Juice-The overall history of this word is a bit unclear, but it goes back to Indo European "yeus," which had the notion, "to mix." Latin had "ius," which meant, "broth, soup, juice." The question, is, where did Latin get this word. I "assumed" it had come down to Latin from some Old Italic form, which itself had been the direct offspring of Indo European. Further research has made me call this lineage into question, as Latin may well have borrowed their form, "ius," from Old Germanic, "yustas/justaz," (from the Indo European form), and English once had "wos/wós" (apparently slight dialectal differences), which meant, "juice, sap, liquid." This English word existed alongside the English word "sæp," with the same general meanings, and which became the more specific modern word, "sap." ^ Anyway, Latin "ius" then became, "jus," which passed to French in that same form, and this then was borrowed by English or merged with the English form "wos" in the 1200s, by which time the meaning as becoming the more specific, "liquid from fruits or vegetables." The related word, "jus," meaning, "reduced meat broth or meat juices, gravy," "apparently" came to English by way of American/Canadian English directly from French. It is most commonly used in the expression, "au jus," meaning literally, "with the juice;" thus, "meat served with its own juice."

^  German still uses its closely related form of the word "sap," which is "Saft," for "juice," but also for "sap" (although "Sappe" is also used for the latter); thus, for example: "Apfelsaft," "apple juice."