Oyster Shooter: A Hot & Smoky Treat

This shooter recipe is brought to you by mixologist Naren Young, who once curated the beverage program as the creative director at the internationally acclaimed Dante in New York City, before taking his talents to Sweet Liberty in Miami.

Diverging from the traditional oyster shooter that often mirrors a tiny Bloody Mary, Young introduces an interesting variation.

His creation adds a blend of green vegetables—namely tomatillos, celery, and cucumber—seasoned with salt, pepper, and green Tabasco. The real kicker, however, is the generous inclusion of mezcal, offering a smoky depth that complements the freshness of the oysters.

Here’s a step-by-step guide to making the Oyster Shooter, which serves 12, ensuring each guest gets a taste of this yummy blend.

Oyster Shooter Ingredients

• Chili Salt (1 tablespoon): Adds a spicy kick that contrasts beautifully with the oyster’s natural saltiness.
• Lime Wedge: Used to moisten the shot glass rims for the chili salt to adhere, adding a citrusy hint.
• Celery Juice (10 ounces from about 6 stalks): Provides a fresh, vegetal base that complements the oyster’s flavor.
• Cucumber Juice (10 ounces from 1 cucumber): Infuses the shot with a crisp, clean taste.
• Tomatillo Juice (10 ounces from about 12 tomatillos): Introduces a tangy, slightly sweet note.
• Mezcal (6 ounces): Offers smoky undertones that elevate the overall flavor profile.
• Green Tabasco Sauce (3 teaspoons): Injects a vibrant heat that sparks the palate.
• Freshly Cracked Black Pepper (1 teaspoon): Adds depth and a mild spicy warmth.
• Maldon Salt (1 teaspoon): Enhances the natural flavors with its flaky, crunchy texture.
• Garnish: Freshly Shucked Oysters (12): The centerpiece of the shooter, providing a luxurious texture and taste.

Oyster Shooter Recipe

1. Chili Salt Rim:
   • Spread the chili salt on a plate. Use a lime wedge to wet the rim of 12 tall shot glasses, then dip each into the chili salt to coat the rim.
   • This prep step not only adds flavor but also an appealing visual aspect to the shots.
2. Juice Mixture:
   • In a large pitcher, mix together the freshly juiced celery, cucumber, and tomatillos.
   • This blend forms a verdant, refreshing base that’s both invigorating and palate-cleansing.
3. Spice and Spirits:
   • To the vegetable juice mixture, add 6 ounces of mezcal for a smoky kick, followed by green Tabasco for heat, freshly cracked black pepper for spice, and Maldon salt to round out the flavors.
   • Stir well to ensure a harmonious blend of all ingredients.
4. Assembly:
   • Carefully pour the mixture into the prepared shot glasses, filling each just enough to leave room for the oyster.
   • The accuracy in pouring is crucial to maintaining the integrity of the chili salt rim.
5. Final Touch:
   • Top each shot with a freshly shucked oyster. The oyster should be enjoyed first, followed by the shot, allowing for a multi-sensory experience where the oyster’s creaminess is complemented by the spicy, smoky shot.

Storage & Serving

• Refrigeration: The oyster shooter mixture can be stored in the refrigerator for up to a week, making it a convenient make-ahead option for parties. Ensure to stir the mixture well before serving to redistribute the flavors evenly.

The Oyster Shooter: A Party Starter

This innovative shooter recipe hails from the creative mind of Naren Young, formerly the creative director at Dante in New York City and now wielding his creative flair at Sweet Liberty in Miami. Young describes it as “one of my favorite party tricks,” leveraging the unique taste of tomatillos.

These bright and acidic fruits, closely related to tomatoes and a staple in Mexican cuisine, have become a common find in supermarket produce sections.

Though they may resemble green tomatoes, tomatillos offer a distinctly different taste—vivid and tangy with a lemony undertone.

Get Ready For Some Juicing

In this drink, a dozen tomatillos are juiced, then mixed with the juice of a cucumber and six celery sticks. This vegetable blend is seasoned with salt, pepper, green Tabasco for some kick, and crucially, enriched with a generous splash of mezcal.

Ideal for brunches, afternoon meet-ups, or any celebratory occasion, this shooter is straightforward to assemble. According to Young, the trickiest part is dealing with the oysters, which must be freshly shucked for optimum freshness.

The recipe yields at least a dozen servings, making it perfect for gatherings. Should you want to prepare it in advance, or if you end up with leftovers, it can be stored in the refrigerator for up to a week.

Just remember to stir it well before serving to ensure all the flavors are well blended.

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