Prairie Oyster Cocktail.
2 Dashes Vinegar. (Malt Vinegar)
The Yolk of 1 Egg.
1 Teaspoonful Worcestershire Sauce. (From the UK!)
1 Teaspoonful Tomato Catsup. (Chefs Brand Ketchup)
1 Dash of Pepper on Top.
Do not break the Yolk of Egg.
Similar to the Prairie Hen, but only the yolk this time.
While I will recommend you serve this with a shot back, I don’t really get what the big deal is.
It’s just a raw egg, is that so terrifying?
Man (or Woman) up, fer cripes sake!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.