Prairie Oyster Cocktail — The Cocktail Ontologist

Variants (2)

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.69) — Harry of Ciro's 1923

2 spoonfuls	Worcestershire sauce — Worcester Sauce (Lee and Perrin's)	base
1 yolk	egg yolk — Yolk of a Fresh Egg	other
2 spoonfuls	Malt vinegar — Malt Vinegar	other
	red pepper — Red Pepper	other
	salt — Add a little on top.	other

Put Worcestershire sauce in a small wine glass.
Drop in the yolk without breaking, season with red pepper and salt, then pour malt vinegar on top.

This matters because it preserves a highly ritual restorative service in the same late London source as the cocktail canon.

The unbroken yolk and layered seasoning define the service more than any mixing technique.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.62) — Barflies 1927

2 spoonfuls	Worcestershire sauce — Worcester Sauce (Lea & Perrins)	base
1 yolk	egg yolk — Fresh Egg yolk	other
2 spoonfuls	Malt vinegar — Malt Vinegar	other
	red pepper — Red Pepper	other
	salt	other

Put the sauce into a small glass, drop in the fresh egg yolk without breaking it, season with red pepper and salt, and pour the malt vinegar on top.

This matters because it preserves the savory restorative prairie-oyster line in a major late-1920s bar source.

See also: Nineteen-Twenty Pick-me-up, Night-Cap