Cajun Recipe

Prepare oyster-chili vodka (advance, 12–24 hours)

In a clean 8–12 oz jar combine 12 oz vodka, 2 shucked oysters (including liquor), 1 tsp dried chile flakes (or one small halved fresh chile) and one bay leaf if using. Seal and shake gently. Let infuse at cool room temperature for 6–12 hours for a subtle brine and chili note, or up to 24 hours for stronger flavor. Taste after 6 hours: if brine/heat is too mild, continue; if too strong, dilute with unflavored vodka. When desired intensity is reached, strain through a fine mesh and coffee filter into a clean bottle. Refrigerate and use within 1 week.

Prepare glass

On a small plate mix 1/4 tsp coarse salt with a pinch of smoked paprika. Run a lemon wedge around the rim of a rocks or coupe glass and dip into the salt–paprika mix to coat. Set glass aside.

Mix cocktail

Add 2 oz oyster- and chili-infused vodka, 3/4 oz fresh lemon juice, 3 dashes hot sauce, 1/4 tsp Worcestershire sauce, 1 dash celery or aromatic bitters, and 1/4 oz simple syrup (optional) into a cocktail shaker. Fill the shaker with ice (about 1 cup).

Shake and strain

Shake vigorously for 12–15 seconds until well chilled and slightly diluted. Double strain (using a fine mesh) into the prepared rimmed glass over fresh ice if serving on the rocks, or neat into the coupe if preferred.

Garnish and serve

Garnish with one large shucked oyster on the half shell (or a cooked shrimp on a skewer) and a lemon wheel or twist. Optionally add an extra dash of hot sauce on the oyster. Serve immediately.