Bloody Bull

Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub.

Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.

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.

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.

To make Bloody Bull

Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth.

Pour in a pitcher and refrigerate until ready to serve.