Oyster Shooter Recipe

1. Shuck oysters

Carefully shuck the oysters just before serving. Hold each oyster cup-side up to retain its liquor. Run the knife under the oyster to free it from the bottom shell but keep it sitting in the shell with its liquor. Transfer oysters and their liquor onto a tray on crushed ice to keep cold.

2. Taste one small spoonful of oyster liquor; if it’s very gritty or off, discard that oyster and use another. Keep oysters chilled until ready to assemble shooters.

3. In a small bowl combine red wine vinegar and the minced shallot. Stir in a pinch of cracked black pepper and the snipped chives. Let sit for 5–10 minutes to mellow the shallot. If using, stir in prepared horseradish to taste. This will be used as a spoonable garnish for each shooter.

4. Arrange shooter glasses on a bed of crushed ice or rock salt so they remain steady and cold.

5. Place one shucked oyster (in its shell) into each shooter glass. If shells don’t fit, transfer oyster plus about 1 tablespoon of its liquor into the glass.

6. Over each oyster, add 1/8–1/4 teaspoon of the prepared mignonette (adjust to taste).

7. Squeeze a few drops (about 1/8–1/4 oz) of lemon and lime juice over each oyster to brighten the flavors.

8. Season each oyster with a tiny pinch of sea salt and a light grind of black pepper.

9. If you like heat, add 1–2 dashes of Tabasco (or desired hot sauce) to each glass, or serve hot sauce on the side.

10. Measure and pour 3/4 oz vodka into each shooter glass, pouring slowly so it mixes gently with the oyster liquor and mignonette. If you prefer tequila or sake, substitute to taste.

11. Optionally, add about 1/2 teaspoon prepared horseradish on top of the oyster for an extra kick.

12. Garnish each shooter with a sprinkle of finely snipped chives. Serve immediately while cold. To drink: lift the oyster in its liquor and either sip the liquid first then swallow the oyster, or tip the entire shooter into your mouth in one smooth motion.

13. Offer napkins and a small bowl for discarded shells. Remind guests to chew or swallow according to preference — safety note: consume fresh oysters promptly and discard any that smell off.