Here's some stock you can invest in.

Sometimes it can be so cold outside that you feel it in your bones. To heat them back up, use the same secret ingredient many bartenders around the country are starting to use more frequently: bone broth.

"Imbuing a bit of meaty goodness via stock is not a new addition to cocktails," writes Jonathan Bender in his new book, "Stock, Broth & Bowl: Recipes for Cooking, Drinking, and Nourishing ," from Andrews McMeel Publishing. But when used right, it can definitely give your standard cocktail much more complexity.

The book features beef, pork, chicken and turkey stocks, as well as recipes to mix them with (chili, soups, stews and even salads), but we were most interested in the cocktails: Gin & Jus , Pig Man On Campus , The Bloody Bull, and Root Seller.

We like to call them stocktails. Here's how to make the latter two cocktails mentioned above, as featured in the book and reprinted here with permission from the publisher.

The Bloody Bull

Like its spicy sister, the Bloody Bull broth cocktail, invented at Justus Drugstore by Arturo Vera-Felicie in Smithville, Missouri, will surely help you recover from a hangover.

But when using a beef broth, it has "a bit more body and [is] a lot more interesting" than the Mary, Bender writes.