Oyster Shooter Recipe

Shuck

Rinse oysters under cold running water to remove grit. Place an oyster flat-side up on a towel. Insert an oyster knife at the hinge, twist to pop the shell, then run the knife along the top shell to free it. Discard the top shell and loosen the oyster from the bottom shell, leaving the oyster in its liquor. Repeat for all oysters (6). Keep oysters chilled on a bed of crushed ice.

Taste one oyster liquor — if excessively sandy or off, discard that oyster and substitute another. Reserve about 1/2 to 1 tbs of oyster liquor per oyster for the shooter base.

In a small mixing bowl or measuring cup, combine the vodka (3 fl oz), lemon juice (1 tbs), cocktail sauce (3 tbs), grated horseradish (1 tsp), and hot sauce (6 dashes). Whisk or stir until blended.

Add a pinch of sea salt and a pinch of freshly ground black pepper. Taste and adjust: add an extra dash of hot sauce or 1/2 tbs lemon juice if you prefer brighter heat or acidity. The final mixture should be slightly spicy, tangy, and not overly thick—thin with up to 1 tbs of reserved oyster liquor if needed.

Place a small spoonful (about 1 tbsp) of crushed ice into the bottom of each shot glass to keep the shooter chilled if desired. Alternatively, serve glasses chilled.

Drop one shucked oyster with its liquor into each shot glass (one oyster per glass).

Ladle or spoon roughly 1/2 fl oz of the shooter mix over each oyster so the oyster is coated but not submerged. If you prefer a more alcoholic version, add about 1/2 fl oz vodka to each glass in addition to the mixed sauce (reduce mixer proportionally).

Garnish each shooter with a small celery leaf or parsley sprig and a tiny squeeze of lemon (or a small lemon wedge on the rim).

Serve immediately — instruct guests to tip the glass back, eat the oyster whole and then chase or sip the remaining liquid if desired. Provide extra lemon, hot sauce, and cocktail sauce on the side.