beef broth
From The Oxford Companion to Spirits & Cocktails
plays a prominent role in two mid-twentieth-century cocktails, the Bloody Bull and the Bull Shot, as well as in the meaty creations of some contemporary mixologists. See Bullshot. Traditionally, canned broth, or even canned consomme, is used.
This definition is from The Oxford Companion to Spirits & Cocktails, edited by David Wondrich (Editor-in-Chief) and Noah Rothbaum (Associate Editor).