Oyster Shooters (Alex Garcia) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
6 cold-water eastern or atlantic oysters, recommended regions: bluepoint (long island, ny) or malpecque (prince edward island, canada) |
1/2 green apple, brunoised |
1 ounce apple vodka |
1 ounce green grape juice |
2 mint leaves |
1/4 mango, brunoised |
1/4 papaya, brunoised |
1 ounce spiced rum |
1 pinch sugar |
1 lime, juiced, plus 1 lime, juiced |
1 roasted plum tomato |
1/2 teaspoon grated horseradish |
1 ounce tomato juice |
1 ounce cachaca (sugar cane-based alcohol) |
Directions:
1. Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2.
2. Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters.
3. Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 lime. Season with sugar.
4. With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of 1 lime.
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