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.

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.

“I like to tell a story through flavors and creating bespoke ingredients,” he said, describing how he reinvented the Prairie Oyster, a concoction Sally Bowles, Liza Minnelli’s character in the film “Cabaret,” consumed every morning.