Oyster Shooter
History:
My favourite drink at Hoo Ha! Cafe - somehow the oysters blend in seamlessly with the Bloody Mary.
Ingredients:
Fresh oysters (don't even try using frozen - I did, once, and .... urghhh.) - available occasionally at Cold Storage Jelita.
A shot glass
Vodka
Tomato juice, or mixed vegetable juice that includes tomatoes
Lemon juice
Worcestershire sauce
Tobasco sauce
Ground pepper
Salt
The method:
My favourite drink at Hoo Ha! Cafe - somehow the oysters blend in seamlessly with the Bloody Mary.
Ingredients:
Fresh oysters (don't even try using frozen - I did, once, and .... urghhh.) - available occasionally at Cold Storage Jelita.
A shot glass
Vodka
Tomato juice, or mixed vegetable juice that includes tomatoes
Lemon juice
Worcestershire sauce
Tobasco sauce
Ground pepper
Salt
The method:
- The hardest part of this drink is shucking the fresh oysters. Hold the oyster with a towel (I learnt this the hard way, the shell is SHARP!!) and insert a small, thin knife into one side, between the 2 shells. Run the knife round the oyster until you get to the other side, then use a twisting motion to pry the shells apart. Sounds easier than it really is, so yes. Shucking oysters is freakin' hard work.
- Scoop the oyster out whole, and if there are any natural juices (called "liquor" - yes. The same name for amniotic fluid, but try not to think of women breaking water when you're cooking) , drip some into the shot glass - the oystery taste gets better.
- Prepare the Bloody Mary in another glass filled with ice. I use about 1/3 vodka, and 2/3 tomato juice. Add a dash of lemon juice, worcestershire sauce and a few drops of tobasco sauce. A tiny pinch of salt and some pepper can be added if you like.
- Tip the Bloody Mary (without the ice) into the shot glass, stir gently, and serve immediately.
