BOMBAY COCKTAIL
This unique historical restorative combines the richness of a whole raw egg with the savory tang of Worcestershire sauce and vinegar. Reminiscent of a classic Prairie Oyster, the Bombay Cocktail layers olive oil and spices for a bold, textural experience designed to revive the senses. Best served in a chilled glass with a dusting of Spanish paprika for a smoky finish.
Ingredients
- 1 tablespoon Olive oil (Originally '1/2 pony'. Converted to modern measurement (1/2 pony ≈ 0.5 fl oz or 1 tablespoon).)
- 1 tablespoon Vinegar (Originally '1/2 pony'. Use cider or white wine vinegar.)
- 1 tablespoon Worcestershire sauce (Originally '1/2 pony'.)
- 1 large Egg (pasteurized) (Must be 'Ice Cold' per original recipe. Use pasteurized eggs to reduce risk of foodborne illness when consuming raw.)
- 1 pinch Salt (To taste.)
- 1 pinch Spanish paprika (For garnish and seasoning.)
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Instructions
- 1Select a Claret glass (or a medium-sized wine glass). Ensure the glass is clean and room temperature, or slightly chilled if preferred.
- 2Pour the olive oil, vinegar, and Worcestershire sauce directly into the glass.
- 3Carefully break one ice-cold egg into the glass, keeping the yolk intact if possible. The egg should sit in the liquid mixture.
- 4Sprinkle a pinch of salt and Spanish paprika over the top of the egg. Serve immediately. This drink is typically consumed in one or two large swallows.
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