Prairie Oyster
Average
Sour
3 Minutes
Wine Glass
Ingredients
The Prairie Oyster is a savory cocktail dating back more than 100 years.
If Cognac, Worcestershire Sauce, Malt Vinegar, Tomato Juice, and Hot Sauce sounds like your cup of tea, then this might be for you! But we doubt it.
Ricardo ‘Rico’ Dynan, Bartender and Absolut Global Brand Ambassador, together with a daring crew of friends, was given the challenge to find the world’s worst cocktail to be filmed for a 2025 episode of Absolut Drinks with Rico. The Prairie Oyster was one of the four drinks.
So, is it the worst cocktail of all time? We’ll let you be the judge.
Spoiler alert! Rico actually enjoyed it!
How To Make a prairie oyster cocktail
Bar tools you’ll need
Fine Strainer
Jigger
Boston Shaker
How to Mix
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Place the raw Egg Yolk carefully in the center of a Coupe Glass, ensuring it remains intact.
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Use a Jigger to measure and pour Cognac into a Cocktail Shaker.
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Measure and pour Worcestershire Sauce into the Shaker, then add Tomato Juice and Malt Vinegar.
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Add Hot Pepper Sauce, followed by Sea Salt and Black Pepper.
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Add Ice Cubes to the Shaker and shake until the mixture is chilled.
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Use a Fine Mesh Strainer to strain the chilled mixture over the Egg Yolk in the glass.
Watch how to make a Prairie Oyster cocktail:
ALL ABOUT THE PRAIRIE OYSTER
The Prairie Oyster is a savory cocktail that dates back to the late 1800s as something people would drink after a rough night out. Also known as the Prairie Oyster No. 1, it’s made with cognac, worcestershire sauce, malt vinegar, tomato juice, and hot sauce. Delicious! Or maybe not…
Malty, vinegary, and salty…and ever so slightly sweet. With the tomato juice, the Prairie Oyster could be seen as a precursor to the Bloody Mary.
The origins of the Prairie Oyster are unknown, but what is known is that it gained popularity in New England, USA during the late 1800s as something you would drink after a rough night out.
A recipe that dates back to the late 1850s states that the drink comes from “the Plains” and the “Rocky Mountains” in Western North America.
This drink has built quite a reputation and has been featured in popular media since the early 20th century. It notably appears in stories about a resourceful valet and his employer. In the 1916 narrative, the valet concocts a remedy for his employer’s hangover that matches the description of a Prairie Oyster.
- Not all Hot Sauces are equal
You should use a red, Vinegar-based Hot Sauce in a Prairie Oyster. If you have a favorite brand, use that one….in hope it makes this cocktail more palatable! - The all-important egg
When making the Prairie Oyster, it’s crucial that the Egg Yolk remains whole and is placed in the center of the glass. Why? Because it gives the drink that “wonderful” texture that’s part of the drink experience.
- Alcohol-Free Prairie Oyster
You can make an alcohol-free version of a Prairie Oyster by following the recipe on this page but leave out the Cognac. - Prairie Oyster Without Tomato Juice
It’s not uncommon to find a recipe for a Prairie Oyster without Tomato Juice. Personally, we prefer it with Tomato Juice, making it reminiscent of a Bloody Mary.
The Prairie Oyster should be served in a Coupe Glass and it’s crucial that the Egg Yolk remains whole and is placed in the center of the glass.
Prairie Oyster FAQ
The unbroken yolk, which sits whole at the bottom of the glass, gives the drink a texture similar to that of an oyster.
Yes. As mentioned in the Variations section above, you can make a non-alcoholic Prairie Oyster (aka Prairie Oyster mocktail) by following the recipe on this page but leave out the Cognac.
Historically, and in certain parts of the world, the Prairie Oyster has had the reputation as something you would drink after a rough night out.
