If desired, place celery salt on a small plate. Moisten the rim of each shot glass with the lemon wedge and dip the rim into celery salt to coat lightly.

Shuck oysters just before serving and keep them chilled on crushed ice. If using pre-shucked or canned oysters, drain and keep chilled.

Make Shooter

Fill a cocktail shaker with about 1/2 cup of ice.

Add 1.5 fl oz Ketel One vodka, 1.5 fl oz Clamato juice and 1/4 fl oz (about 1/2 tsp) fresh lemon juice to the shaker.

Add 2 dashes Worcestershire sauce, 2 dashes hot sauce, and a twist of freshly ground black pepper.

Cap the shaker and shake vigorously for 8–10 seconds until well chilled and slightly diluted.

Strain the mixture into the prepared shot glass (with rim if used), leaving room for the oyster if you prefer the oyster on top.

Place one fresh-shucked oyster (with its liquor) into the shot glass on top of the liquid. If you prefer, pour the shooter over the oyster instead so the oyster sits in the glass with the liquid.

Garnish with a small celery leaf or microgreens and a tiny lemon wedge on the rim or floated in the shooter.

Serve immediately. To consume, tip the glass and drink oyster and liquid in one motion.