V-10 Oyster Shooter Recipe

Chill and prepare glassware

Place 2 shooter glasses (about 2–3 oz / 60–90 ml capacity) in the freezer or set them over a bowl with ice to chill for 5–10 minutes while you prepare ingredients.

Shuck oysters

If oysters are not shucked, carefully shuck 6 fresh oysters, retaining as much of the liquor (the natural brine) as possible. Strain any large shell fragments. Reserve the oyster meat and about 1 tsp of oyster liquor per oyster.

Prepare rim (optional)

If you want a rimmed shooter, rub the rim of each chilled shooter glass with the lemon wedge and dip into a small plate of coarse salt or celery salt mixed with the finely chopped celery to adhere.

Combine seasoning

In a small bowl or measuring cup, combine the V8 juice, fresh lemon juice, prepared horseradish, Worcestershire sauce, hot sauce, and a light grind of black pepper. Stir until smooth.

Measure vodka

Pour 1 tsp vodka into each shooter glass (6 tsp total divided among glasses).

Add V8 mixture and oyster liquor

Divide the V8/seasoning mixture evenly between the two chilled shooter glasses (about 1.5 tbsp per glass). Add the reserved oyster liquor from the shucked oysters to each glass—about 1 tsp per oyster portion—so the total liquid level reaches roughly halfway up the glass.

Add oysters

Place three oysters into each shooter glass so each glass contains 3 oysters and the liquid covers them partially. If oysters are larger, use 2 per glass and adjust quantities so the balance of oyster to liquid remains similar.

Finish and garnish

Sprinkle a tiny pinch of additional freshly ground black pepper over each shooter. Add a small pinch of chopped celery on top or rest a chive/celery leaf across the rim. Serve with the lemon wedge on the side for guests to squeeze in if desired.

Present immediately while oysters are cold. Drink the shooter in one movement — tip the glass to the lips and swallow, or use a small spoon to eat the oysters then sip the liquid. Discard any remaining shells and enjoy.

If making multiple shooters ahead, keep oysters chilled on ice and assemble at the last minute to preserve texture and safety.