prairie oyster

Indeed, when brunch was catching on in the U.S. in the 1930s, it did so in tandem with hair-of-the-dog cocktails like the Prairie Oyster, with an egg yolk, Lea & Perrins and brandy, and the tomato- and vodka-based Bloody Mary.

This, in one form or another, is actually a thing, usually called a “Prairie Oyster,” a libation prepared without the blender but with the miserable grimace, consisting generally of a raw egg, a tablespoon or so of vinegar, a few splashes of hot sauce and a dash of Worcestershire sauce.

It boasts more testicles than the prairie oyster stand at the Iowa State Fair.

You may even have smelled the kind of barfly who treats it as a regular pick-me-up—the tall cousin of the prairie oyster, which is a seasoned raw egg served with or without brandy.

The Bartender With a Lab Coat Seated at 69 Colebrooke Row, his watering hole in north London otherwise known as “the bar with no name,” Tony Conigliaro watched closely as a woman at a nearby table picked up the Prairie Oyster drink that had just been served to her.