Recipe courtesy of Alex Garcia
Oyster Shooters
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 1 serving
Ingredients
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)
Directions
- 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.
