This fusion of ISCO Ostreida Oyster Vodka, smooth olive oil, olive juice, and fresh oysters creates a bold and briny shooter that's sure to impress at your next gathering—because why not infuse some party vibes into your mignonette?
¼ cup high-quality Extra Virgin Olive Oil (EVOO)
olive juice (optional)
crushed ice
lemon wedges, for serving
freshly ground black pepper, for garnish
fresh parsley or chives, chopped, for garnish (optional)
Rinse the oysters under cold water to remove any debris.
Use an oyster knife to carefully shuck the oysters, keeping the oysters and their juices in the half shell.
Discard the top shell and place the shucked oysters on a serving platter filled with crushed ice.
In a small bowl, combine the high-quality olive oil, oyster vodka, and olive juice.
Drizzle a nice amount of the olive oil and vodka mixture over each oyster, ensuring they are evenly coated.
Carefully top the oysters with a small amount of crushed ice. The ice will help keep the oysters chilled and add a refreshing element to the dish.
Squeeze fresh lemon juice over the oysters and add a sprinkle of freshly ground black pepper. For extra elegance, garnish with chopped fresh parsley or chives.
Serve immediately and savor this briny, rich, cooling treat!