Oysters and gin are two of our favorite things. They also are a terrific pairing. The brininess of oysters enhances the citrusy, earthy, or juniper forward flavors of various gin styles. We love combining gin, citrus, and other ingredients for a mignonette that brings out the creaminess of raw oysters on the half shell. An oyster shooter is another great combination. A little hardier than a simple topping on an oyster, a shooter creates that mini explosion of flavors and texture. Sometimes, we go as far as skipping the vermouth and throw in a raw oyster with its juice in a martini. As always experiment with different gins to find your favorite.
Oysters on the Half Shell with Gin Mignonettes
Our Classic
Ingredients
2 tbs of an earthy gin, such as Jinjiji
1 whole lime zested and juiced
½ tsp grated ginger
1 tsp red wine vinegar
1 tsp sugar
1 green chili minced (optional)
Be Aggressive
Ingredients
2 tbs of a robustly flavored gin, such as Letherbee Vernal Horseradish Flavored Gin
½ lemon juice and zest
½ tsp grated ginger
1 tsp rice vinegar
1 tsp pomegranate molasses
1 green chili minced (optional)
Asian Citrus
Ingredients
2 tbs of a London Dry juniper forward gin (Tanqueray)
2 tbs ponzu
1 tbs rice vinegar
1 tbs dry wasabi
1 tsp minced shallots
½ tsp sugar
Mix the ingredients in separate bowls and serve with freshly shucked oysters on the half shell.
Oyster shooters
Ingredients
1 freshly shucked oyster with its juice
1 tsp cocktail sauce
½ shot of gin
½ slice lemon for garnish
Add the oyster with its juice to the bottom of a shot glass.
Add the cocktail sauce and top with gin.
Garnish with lemon slice and enjoy.