Recipe courtesy of Alex Garcia

Oyster Shooters

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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 1 serving
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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)


  1. 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.
  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.
  3. 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.
  4. 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.