Oyster Shooters

Total Time:
25 min
25 min

1 serving

  • 6 cold-water Eastern or Atlantic oysters, recommended regions: Bluepoint (Long Island, NY) or Malpecque (Prince Edward Island, Canada)
  • 1/2 green apple, brunoised
  • 1 ounce apple vodka
  • 1 ounce green grape juice
  • 2 mint leaves
  • 1/4 mango, brunoised
  • 1/4 papaya, brunoised
  • 1 ounce spiced rum
  • 1 pinch sugar
  • 1 lime, juiced, plus 1 lime, juiced
  • 1 roasted plum tomato
  • 1/2 teaspoon grated horseradish
  • 1 ounce tomato juice
  • 1 ounce cachaca (sugar cane-based alcohol)
  • Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2.

  • Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters.

  • Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 lime. Season with sugar.

  • With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of 1 lime.

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    Recipe courtesy of Food Network Kitchen