Tasting Table National: Oyster Shooters

To learn more about this recipe, see our related story, Give 'Em Shell, in our National edition.

Recipe adapted from Jamie Leeds, Hank's Oyster Bar, Washington, D.C.

Oyster Shooters
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Make Oyster Shooters from Hank's Oyster Bar in Washington, D.C.
Servings
12
shooters
Ingredients
  • Bloody Mary Mix
  • 1½ cups tomato juice
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon Old Bay seasoning
  • ¾ teaspoon celery seed
  • 2 tablespoons prepared horseradish
  • ¾ teaspoon Tabasco sauce
  • 2 tablespoons freshly squeezed lemon juice
  • Freshly ground black pepper
  •  
  • Oysters
  • 12 freshly shucked small to medium oysters
  • 12 ounces sake
Directions
  1. Make the bloody Mary mix: In a small pitcher, whisk together the tomato juice, Worcestershire, Old Bay, celery seed, horseradish, Tabasco, lemon juice and pepper.
  2. Place 1 oyster in each of 12 shot glasses and top with 1 ounce of bloody Mary mix and 1 ounce of sake. Serve immediately. Transfer the leftover bloody Mary mix to a covered container and keep in the fridge for up to 1 week.
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