Restaurants›Sardine›Featured Cocktail Recipe

Featured Cocktail Recipe

Inspired by Sardine
Time12m
Serves1

Make Featured Cocktail Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail Base

Oyster Garnish & Brine

Ice & Tools

Method

Preparation

1

Shuck and reserve liquor

Carefully shuck 1 fresh oyster over a small bowl to catch and reserve the oyster liquor. Set oyster (in half shell) on a bed of crushed or cracked ice to keep cold.

2

Season oyster

Stir the reserved 0.5 oz oyster liquor with a pinch of sea salt and 0.25 tsp prepared horseradish. Taste and adjust to a faintly briny, mildly spicy finish; this will be used to gently season the cocktail and garnish the oyster.

Cocktail Build

3

Chill glass

Place a coupe or martini glass in the freezer or fill it with cracked ice for 2–3 minutes to chill while building the cocktail.

4

Combine base ingredients

In a cocktail shaker, add 2 oz gin (or vodka), 0.75 oz fresh lemon juice, 0.5 oz dry vermouth, 0.5 oz simple syrup, and the seasoned 0.5 oz oyster liquor. Fill the shaker with cubed ice (about 1 cup).

5

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker becomes well chilled and slightly frosted. This integrates the oyster liquor and aerates the mix for a silky texture.

6

Strain

Double-strain the shaken mixture through a fine mesh strainer into the chilled coupe or martini glass to remove ice shards and any bits from the horseradish or oyster.

7

Top with bubbles

Gently top the strained cocktail with 2 oz chilled champagne (or dry sparkling wine). Pour slowly to preserve effervescence and avoid foaming over.

Garnish & Finish

8

Lemon oil and rim

Express oils from the lemon peel over the surface of the cocktail by holding the peel with the outside facing down and giving it a quick twist about 2–3 inches above the glass. Run the peel around the glass rim if desired for aroma.

9

Place and season oyster

Set the cold oyster half-shell onto the bed of cracked ice beside the cocktail (or float on a small spoon perched on the glass if preferred). Spoon a small dot (about 0.25–0.5 tsp) of the reserved seasoned oyster liquor onto the oyster to flavor it.

10

Final touch

Optionally add a very light pinch of flaky sea salt across the top of the cocktail or the oyster. Serve immediately while the cocktail is fizzy and the oyster is cold.