Oyster Shooters Recipe

Prepare serving bed

Add crushed ice to a shallow serving tray or individual shot glasses to create a chilled bed for the oysters. Spread evenly so oyster shells sit level.

Place the shucked oysters on the half shell atop the crushed ice, meat-side up, keeping them chilled while you prepare the sauce and tequila.

In a small bowl combine ketchup (3 tbs), prepared horseradish (1 tbs), Worcestershire sauce (1 tsp), fresh lemon juice (1 tsp), hot sauce (3 dashes), a pinch of sea salt and a pinch of black pepper. Stir until smooth and taste; adjust heat or horseradish to preference.

Transfer the cocktail sauce to a squeeze bottle or small spoon bowl for easy portioning when assembling shooters.

For each oyster, add about 1/2 teaspoon of the prepared cocktail sauce directly onto the oyster meat. If you prefer more heat or flavor, use up to 1 teaspoon.

Measure 1/2 fl oz (approx. 15 ml) of Sauza Gold Tequila per oyster. Gently pour the tequila into the oyster cup so it pools around the meat without overflowing. Repeat for all oysters (6 fl oz total for 12 oysters).

Optionally squeeze a drop of fresh lemon over each oyster (use lemon wedges) to brighten flavor.

Serve immediately on the crushed ice bed with small cocktail napkins and a straw or small plastic shooter stirrer for each guest. Provide extra lemon wedges and remaining cocktail sauce on the side.