The Prairie Oyster is a vintage brandy cocktail built on Worcestershire sauce, vinegar, and tomato catsup—a savory, umami-forward drink traditionally served as a restorative shot.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Deluxe Official Bartender's Guide
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Shake with ice and strain into old-fashioned glass over two ice cubes.
Place an egg yolk on top without breaking it.
Add dash of cayenne pepper.
Prairie Oysters are mixed-to-order cocktails and should be consumed immediately; no storage or reheating needed.
Historically served as a hangover remedy or morning-after pick-me-up, though it's enjoyed today as a unique savory cocktail.
Cognac works as a premium swap; rye whiskey or bourbon can replace brandy for a different flavor profile, though brandy is traditional.
Typically served at room temperature as a shot, sometimes with a raw egg yolk (a variation); shake with ice if you prefer it chilled.
It adds umami depth, saltiness, and complexity that balances the sweetness of the brandy and catsup.
