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This is a drink I started making some years back to take on shoots and fishing trips. It’s based on the classic bullshot, which uses beef stock or consommé. I never let the shells from crab, lobster and local prawns go to waste so I always make a stock with them. Once strained, I simmer and reduce it so it takes up less room in the freezer. It can be spooned out of the container, still frozen, and reconstituted with water to use in soups, sauces or my favourite shooting drink.
Years ago, I did a dinner in Malibu with Black Cow Vodka where, for each of the four courses I prepared, I made a cocktail using the waste from the dish. The shellshot was made with the shells and heads from local spot prawns and served chilled since we were in California, unlike the hunting version which I make hot and pour from a Thermos flask.
Timings
Prep time: 3 minutes
Cook time: 2 minutes (if serving hot)
Serves
2
Ingredients
- 400ml shellfish stock (if making your own, see above)
- 2 measures of vodka
- 1½ tsp Worcestershire sauce
- juice and zest of ½ lemon
- Tabasco, to taste
Method
- Mix the stock, vodka, Worcestershire sauce and lemon juice together in a jug or cocktail shaker.
- Taste the mix and add Tabasco to taste.
- Either pour over ice into a tumbler and serve with a strip of lemon zest, or heat it gently and serve hot in a glass with a handle – or pour into a Thermos flask.
