Here's a Greasy Spoon classic for that most British celebration, "Bonfire Night": The Bullshot Cocktail.
It's supposed to be served cold, on ice; but I see no reason why it shouldn't be served hot (in a similar fashion to mulled wine or cider) and I have a sneaky suspicion that you might find it even better this way.
Empty a tin of beef consommé soup into a large pan. Pour in a large slug of vodka and add a dash of Lea & Perrins Worcestershire sauce, a squeeze of lemon juice, a pinch of celery salt, and finish it off by seasoning it with salt and pepper.
Warm up the bullshot on a medium heat, making sure that you don't boil it. If you've got guests, I would suggest serving it in small coffee cans or cups. If you're going to the Park, I would urge you to fill up your hip-flask and pass it around.
