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.
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
It was in the same glass as the previous, which I believe is a sherry glass. The lens is right down inside the glass.
Ah! So the “oyster” is sitting at the very bottom of the glass and the pepper grains are on the sides.
Thanks!
Michael
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.
[...] Underhill Lounge offers a Prairie Oyster Cocktail which I’m sure would give many a drinker pause (but only if egg yolks make them nervous). Me, [...]