Bloody Bull

Ingredients

• 6 servings pepper black freshly ground
• 3 tablespoons coriander seeds 
• 1 cup fennel seeds 
• 2 tablespoons horseradish fresh grated to taste
• 1 clove garlic roughly chopped
• 1  jalapeño with seeds), stemmed
• 3 tablespoons kosher salt 
• 1 tablespoon juice of lemon 
• 6 servings grey salt 
• 1  scallion roughly chopped
• 1 quart sacremento tomato juice 
• 2 tablespoons peppercorns white
• 6  beers chilled
• 6  beers chilled

Equipment

• bowl
• frying pan
• blender

Directions

1. Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub.
2. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.
3. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
4. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
5. To make Bloody Bull
6. Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth.
7. Pour in a pitcher and refrigerate until ready to serve.