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The Bullshot cocktail — a mid-century, Midwestern beef bouillon-and-vodka boozer — was a staple at Detroit’s Caucus Club, the popular Detroit steakhouse where it was invented in the 1950s by a local ad exec eager to push Campbell’s soup on the liquid lunch crowd. Kayamato’s Ramos Vodka Fizz with fermented horse milk vodka.
One simple yet elegant way to enhance your cocktails is by incorporating fruit-infused ice cubes. In this comprehensive guide, you'll learn how to make fruit-infused ice cubes, the best fruits to use, expert tips for perfecting this technique, and troubleshooting advice to ensure success. Why Use Fruit-Infused Ice Cubes?
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