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Prairie Oyster pick-me-up

Name: Prairie Oyster pick-me-up
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1 fresh Egg yolk; 7.5 ml Malt vinegar; 1 barspoon Worcestershire sauce; 1 barspoon Tomato ketchup; 5 drop Red hot pepper sauce

(alcohol-free*)

Difford’s Guide

Discerning Drinkers (5)

Measurements in:

Serves:

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Ingredients
1 fresh	Egg yolk
¹⁄₄ fl oz	Malt vinegar
1 barspoon	Worcestershire sauce
1 barspoon	Tomato ketchup
5 drop	Hot pepper sauce (red, vinegar-based e.g. Tabasco)

How to make

Glassware

Serve in a Coupe glass

Method:

Taking care not to break the egg yolk, PLACE it in the centre of the hollow in the glass. SHAKE the rest of the ingredients with ice and strain over the egg. Instruct the drinker to drink in one gulp.

Health & Nutrition

*Alcohol-free: This recipe contains a maximum of 0.5% alc/vol.

Allergens:

Recipe contains the following allergens:

Egg yolk — Eggs
Worcestershire sauce — Fish
Worcestershire sauce — Cereals containing gluten

History

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.. This cocktail is thought to have originally been created in Germany in the 1870s. Jeeves makes something similar for Bertie Wooster in a P.G. Wodehouse tale.

PRAIRIE OYSTER COCKTAIL.
2 Dashes Vinegar.
The yolk of 1 Egg.
1 Teaspoon Worcester Sauce.
1 Teaspoon Tomato Capsup.
1 Dash of Pepper on Top.
Do not break the Yolk of Egg.
Harry Craddock, The Savoy Cocktail Book, 1930