Oyster Shooter* (mezcal-21+) Recipe

Oyster Shooter (single serving)

1. 1

   Prepare the oyster

   Shuck the oyster carefully, retaining as much of the liquor as possible. Place the oyster and its liquor into a chilled shot glass or small shooter glass. If using pre-shucked store oysters, drain briefly but leave a tablespoon of liquor with the oyster.

2. 2

   Build the shooter

   In a cocktail shaker, add the ice, mezcal (1.5 oz), tomato juice (0.5 oz), fresh lemon juice (0.25 oz), Crystal hot sauce (2 dashes), and Worcestershire sauce (1 dash). Add a small pinch of fine sea salt.

3. 3

   Shake and strain

   Cap the shaker and shake vigorously for 8–10 seconds until well chilled and slightly diluted. Fine-strain the chilled mixture over the oyster in the shooter glass so the oyster remains in the glass and is gently bathed in the liquid.

4. 4

   Finish and garnish

   Add a twist of freshly ground black pepper over the top and garnish with a small celery leaf or microgreen. Serve immediately so the oyster is consumed cold and bright.

5. 5

   Optional variation

   For a more pronounced smoky profile, rinse the shaker with a few drops of mezcal smoke (or briefly smoke the serving glass) before building the drink. For extra heat, add an additional dash of Crystal sauce or a tiny pinch of cayenne.