Prairie Oyster Cocktail

Prairie Oyster Cocktail

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.

8 thoughts on “Prairie Oyster Cocktail

  1. Very interesting photo. I’ve been looking at it for the past couple of days. There are pepper grains scattered around the outside of the shot glass – they seem to be floating on something. Is the shot glass sitting inside egg white by any chance?

    Michael

  2. Ketchup huh? I always thought it was hotsauce – in order to give it its bite and to settle the stomach. Admittedly I’ve never actually had one so I certainly could be wrong. That picture makes me want to go get smashed so I have reason try one.

  3. Pingback: What’s wrong with Cosmos? + seven other links « The Jolly Inebriate

  4. I have an alternite recipe for the Prairy Oyster called “The Fisherman’s Oyster”. I invended it while bartending in Seattle.

    1 raw oyster
    1 spoon of shrimp sauce
    dash of Worcestershire Sauce
    dash of pepper
    served with a lemon wedge and a shot of vodka

    Directions: slam the Oyster, drink the vodka, suck the lemon or squeeze the lemon into the oyster then slam it and chase with vodka

    and your hangover is cured.

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