Der perfekte Mixer by Martin Heile (1950, p.17) — Martin Heile 1950
| 1 tablespoon | lemon juice — Zitronensaft | acid |
| 7 whole | oysters — Austern | base |
| tomato juice — Tomatensaft | dilution | |
| black pepper — schwarzen Pfeffer | other | |
| green pepper sauce — grune Pfeffersauce | other | |
| horseradish — Meerrettich | other | |
| pepper ketchup — afrikanische Pfeffer-Catchup | other | |
| 3 drop | pepper sauce — mexikanische Pfefferschoten-Sauce | other |
| salt — Salz | other | |
| 3 drop | Tabasco sauce — Tabasco-Sauce | other |
- Build in a large glass and serve cold.
This matters because it shows the savory oyster-cocktail idea surviving in a mid-century German trade manual as a restorative service form.