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
Garnish & Oyster
Method
Prepare glass
Rim the glass (optional)
Rub a lemon wedge around the rim of a highball or rocks glass, then dip rim lightly into coarse salt or celery salt to coat. Set glass aside.
Make the Bloody
Fill a cocktail shaker or mixing glass halfway with ice (about 1 cup).
Add vodka (2 oz), Bloody Mary mix or tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (0.5 tsp), hot sauce (3 dashes), prepared horseradish (0.5 tsp), celery salt (0.25 tsp), and freshly ground black pepper (1 tsp) to the shaker.
Secure the shaker lid and roll or shake gently (20–30 seconds) to chill and combine. If using a mixing glass, stir briskly for 20–30 seconds.
Strain the cocktail over fresh ice in the prepared glass.
Add the oyster and garnish
Carefully place the freshly shucked oyster (with its liquor) on top of the ice at the rim of the glass or on a small bed of crushed ice in a separate small shell plate if you prefer to serve it alongside. If placing directly in the cocktail, gently slip the oyster (shell side down) into the drink so it nestles against the glass rim.
Spear the oyster with a cocktail pick (optional) and garnish with a small lemon wedge on the pick or on the rim.
Add a half celery stalk or full stalk as a stirrer/garnish if desired.
Serve immediately so the oyster remains chilled and the cocktail is cold. To eat: squeeze lemon over the oyster and either slurp the oyster and liquor directly, then take a sip of the Bloody, or take a bite of the oyster between sips to combine flavors.