Oyster Shooters Recipe By Chef Jaime Leeds

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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.
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Cook Time
Total time: 5 minutes
  • 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
  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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