Copperpenny Oyster Shell Recipe

Name: Junes Copperpenny Oyster Shell Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 oz London dry gin; 0.5 oz Dolin or other dry vermouth; 0.25 oz Copper liqueur or Aperol (for color & light bitterness); 0.5 oz Fresh lemon juice; 0.25 oz Cold oyster brine (from one fresh oyster or bottled); 0.25 oz Demerara syrup (1:1 cane sugar to water); 2 dashes Angostura bitters; 1 cup Fine ice (for shaking); 1 piece Large clear ice cube or chilled coupe (for serving); 1 piece Freshly shucked oyster (served raw in shell); 1 piece Lemon twist; 0.25 tsp Flaky sea salt (optional, to taste)

Inspired by June

Time12m

Serves1

Make Copperpenny Oyster Shell Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

2 oz London dry gin

1/2 oz Dolin or other dry vermouth

1/4 oz Copper liqueur or Aperol (for color & light bitterness)

1/2 oz Fresh lemon juice

1/4 oz Cold oyster brine (from one fresh oyster or bottled)

1/4 oz Demerara syrup (1:1 cane sugar to water)

2 dashes Angostura bitters

1 cup Fine ice (for shaking)

1 piece Large clear ice cube or chilled coupe (for serving)

Garnish

1 piece Freshly shucked oyster (served raw in shell)

1 piece Lemon twist

1/4 tsp Flaky sea salt (optional, to taste)

Method

Cocktail

Prepare glassware

Chill a coupe or Nick & Nora glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail. If you prefer serving over a large ice cube, chill the serving glass ahead and have a large clear ice cube ready.

Combine ingredients

In a shaker, add 2 oz gin, 0.5 oz dry vermouth, 0.25 oz copper liqueur or Aperol, 0.5 oz fresh lemon juice, 0.25 oz cold oyster brine, 0.25 oz demerara syrup, and 2 dashes Angostura bitters.

Dry stir (optional)

If you want a silkier texture and to slightly tame the citrus, add 2–3 ice cubes and gently stir for 10 seconds to lightly chill before shaking. This is optional; proceed to the next step if you prefer full dilution.

Shake

Add a cup of fine ice to the shaker and shake vigorously for 12–15 seconds until the shaker exterior is very cold and slightly frosted. The goal is rapid chilling and modest dilution to integrate the brine and aromatics.

Double strain and serve

Double-strain the cocktail into the chilled coupe (or over the large ice cube) using a Hawthorne and fine-mesh strainer to remove small ice shards and any pulp. If serving over ice, pour gently over the large cube.

Garnish & finish

Place the freshly shucked oyster in its shell on a small chilled plate or on a bed of crushed ice beside the glass. If desired, sprinkle up to 1/4 tsp flaky sea salt over the oyster (or serve the salt on the side).

Twist the lemon peel over the cocktail to express oils, then run it around the rim of the glass and drop it into the drink or rest on the rim.

Serve the cocktail immediately alongside the oyster. Sip the Copperpenny Oyster Shell, then enjoy the oyster on the side — the oyster brine in the cocktail should echo and enhance the shellfish flavor for a briny, balanced pairing.