Bloody Marys are a wildly popular drink at brunch, and while the traditional recipe is pretty loaded and includes vodka, tomato juice, Tabasco, Worcestershire sauce, celery salt, pepper, and lemon juice, there are many tricked-out variations. Adding just one ingredient can transform your Bloody Mary into its cousin, the Bloody Bull.

A Bloody Bull is a Bloody Mary made with beef broth, which adds nutrients like protein and collagen and a boost of savory flavor. It contains all the elements of a Bloody Mary, but with the addition of beef broth, the flavors need to be readjusted: most Bloody Bull recipes call for a ratio of 1:1:1 for beef broth, vodka, and tomato juice.

While beef bouillon can be used to make a Bloody Bull, homemade beef broth will always be the better option for dedicated chefs. Bar manager Simon Gibson of Brooklyn Star in New York likes to add a secret ingredient to his Bloody Bulls — Ireland’s favorite stout, Guinness — which gives the drink body and an even deeper note of umami.