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This Vintage Fizz Comes with a Prairie Oyster on the Side

This Vintage Fizz Comes with a Prairie Oyster on the Side: Matt Piacentini

Matt Piacentini

If you need incentive to get out of bed after a long night, the promise of another cocktail just may do it. As a public service to the hungover, every week we track down the best bartenders in America and ask them to share their favorite hair-of-the-dog remedies. This week we’ve got a fizz from the 1800s that comes with a raw egg yolk shooter.

THE SPECIALIST: Chaim Dauermann, head bartender of the Up & Up in New York’s Greenwich Village

HIS ELIXIR: ELECTRIC CURRENT FIZZ

ITS ORIGINS: The earliest mention of the Electric Current Fizz was in George J. Kappeler’s Modern American Drinks, published in 1895. The cocktail contains two parts: a traditional Silver Fizz (a gin fizz with an egg white in it) and a Prairie Oyster using the egg yolk leftover from making the drink. Prairie Oysters are tried-and-true hangover cures consisting of raw eggs dressed with salt, pepper, Worcestershire sauce and hot sauce. To drink the compound cocktail, shoot the yolk and then wash it down with the fizz.

ITS HEALING POWERS: Chaim Dauermann, head bartender of the Up & Up in New York’s Greenwich Village, says he became fond of the old classic drink when one of his regulars brought him the recipe and asked him to make it. “The Electric Current Fizz satisfies a lot of traditional touchpoints in hangover cures: protein, fat and of course a little booze,” he says. “A deficiency in B vitamins is one of the things that causes a hangover. And eggs are rich in B vitamins. That’s why we crave eggs or meat when we wake up after a night of overindulgence.”

Dauermann serves the egg portion of the drink in its own half shell and likes to get creative with its seasonings. “A half shell is not really going to leave you much room for spices; maybe ¾ ounce of space,” he says. “I just do a pinch of salt and pepper, a dash of hot sauce and a dash of vinegar. I often brine my own cocktail onions and like to add a dash of that brine, too. That’s really all this needs.” His personal hangover cure is something very similar in texture: a big plate of raw oysters, paired with a beer or a glass of sparkling wine. “But if there was a cocktail bar I liked that opened early enough, then an Electric Current Fizz would be a suitable replacement for that,” he says.

NOW HE’S DROPPING TRUTH BOMBS: “The only sure way to prevent a hangover is to either never drink or never stop drinking,” Dauermann says. “Unfortunately it’s not really possible to never stop drinking and for a lot of people, never drinking is also not really possible. A hair-of-the-dog cocktail in the morning is a perfect middle ground.”

ELECTRIC CURRENT FIZZ

  • 2 oz. Hayman’s Old Tom gin
  • ¾ oz. lemon juice
  • ¾ oz. simple syrup (1:1 ratio)
  • 1 egg white (reserve the yolk and shell)
  • seltzer

Combine gin, simple syrup, lemon juice and egg white in a shaker tin. Dry shake the ingredients (do not use ice). Then add ice. Shake again. Strain into a chilled fizz glass. Top with cold seltzer water.

On the side, serve the yolk in the half shell. Season with a pinch of black pepper, pinch of salt and a dash of vinegar or brine. Add a dash of hot sauce such as Cholula if desired. Drink the yolk, and then wash it down with the fizz.


Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep


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