Heat the broth, juice and hot pepper sauce in a 3-quart saucepan over medium-high heat to a boil. Stir in the vodka.
Divide the broth mixture among 8 mugs. Serve immediately.
Tip: I keep this beverage piping hot on the buffet by pouring it into a thermal carafe or airpot. Jane Freiman, Campbell’s Kitchen
Tip: Cooking for a Crowd: Recipe may be doubled.
Tip: Chilled Bull Shot: Stir the broth, juice, hot pepper sauce and vodka in a 3-quart pitcher. Pour into ice-filled tall glasses.