Oyster Shooter Recipe

Chill glass and prepare

Place a shot glass in the freezer for 5–10 minutes or add a couple of ice cubes to chill it while you assemble the mix.

In a cocktail shaker (or mixing glass), add the vodka, tomato juice, prepared horseradish, Worcestershire sauce, fresh lemon juice, hot sauce, celery salt and a pinch of freshly ground black pepper.

Add the ice cubes to the shaker, cap, and shake vigorously for 8–10 seconds to chill and slightly dilute the mixture.

Strain the mixture into the chilled shot glass, leaving about 1/8 inch from the rim so the oyster can be placed beside it if desired.

Shuck the oyster: hold the oyster flat shell up and use an oyster knife to cut the muscle, preserving as much liquor (brine) as possible. Transfer the oyster in its half shell to a small serving spoon or the edge of the shot glass plate.

If desired, add 1/2 tsp cocktail sauce or a small spoon of mignonette to the oyster, or leave plain to enjoy the brine.

Squeeze the lemon wedge lightly over the oyster (or provide the wedge on the side) and discard any seeds.

Serve immediately: present the shot glass of Bloody Mary vodka alongside the oyster on its half shell. To enjoy, either: 1) swallow the oyster, then take the Bloody Mary shot; or 2) sip a small amount of the shooter over the oyster before eating — both are traditional approaches.