Gin Mignonettes and Oyster Shooters

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.