Oyster Shooter Recipe

Prepare the rim mixture by combining Old Bay seasoning and coarse sea salt on a small flat plate. Mix evenly.

Run a lemon wedge around the outer edge of a chilled shooter glass or small rocks glass to moisten the rim. Dip the rim into the Old Bay mixture and rotate to coat evenly. Set the glass aside.

Shuck and dress oyster

If oysters are not already shucked, carefully shuck one fresh oyster and transfer it with its liquor into a small bowl or onto a half shell placed on a towel. Ensure there are no shell fragments.

In a small measuring cup or jigger, combine the bloody mary mix (3 tbs), vodka (if using), fresh lemon juice, prepared horseradish, Worcestershire sauce, hot sauce, and a pinch of freshly ground black pepper. Stir gently to combine.

Taste the mixture and adjust seasoning: add another dash of hot sauce or a few more drops of Worcestershire if desired, but keep flavors bold so they stand up to the oyster.

Place the shucked oyster (with its liquor) into the prepared shooter glass. Pour the bloody mary mixture over the oyster so the oyster is mostly submerged but still visible (about 3 tbs).

Garnish with a small celery leaf or a short celery stalk and a small squeeze of the reserved lemon wedge if desired.

Serve immediately. To consume, tip the shooter glass and consume the oyster and mix in one motion, or use a small spoon if preferred.

Provide the extra lemon wedge on the side for guests who want additional acidity. Offer napkins and a small toothpick or cocktail pick if guests prefer to eat the oyster separately.

Prepare shooters one at a time for best freshness and chill. Repeat the process for each additional oyster shooter.