Rawoystershooters Recipes

RAW OYSTER SHOOTERS

Steps:

• Combine juice through horseradish, mixing thoroughly; pour 1 jigger of mixture into each of 6 small glasses.
• Add 2 jiggers vodka to each.
• Put 1 raw oyster in each glass and garnish with a lemon wedge.

OYSTER SHOOTERS

Steps:

• Place one oyster with it's "juice" or "liquor" in the bottom of each chilled martini or shot glass.
• Pour in 1oz citrus vodka, hot sauce and lemon juice into each oyster filled glass.
• Drink as a shot, allowing the oyster to slide down your throat.
• Time does not reflect the time it takes to chill vodka or glasses in the freezer. That will take about an hour.

OYSTER SHOOTERS

Steps:

• In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
• Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

OYSTER SHOOTER

Steps:

• Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot!
• Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

TEQUILA-OYSTER SHOOTERS

Steps:

• Moisten the rims of 12 shot glasses with water, then dip each glass in kosher salt to coat the rims. Put an oyster into each shot glass.
• In a medium bowl, combine the lime juice, red bell pepper, shallots, cilantro, parsley, and chives. Pour 1 tablespoon of the lime juice mixture into each of the 12 shot glasses over the oysters.
• Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila. Add about 2 tablespoons of tequila to each of the shot glasses. Serve immediately.

JAPANESE OYSTER SHOOTERS

Steps:

• Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
• Shuck oysters and place 2 oysters in each shooter glass.
• Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.