Summertime means outdoor brunches and brunches mean Bloody Marys. Let’s combine the best of brunch for this month’s recipe: Bloody Mary Oyster Shooters.
- 12 fresh oysters on the half shell
- 1 cup tomato juice
- 1⁄3 cup vodka
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- Garnish: celery leaves, freshly cracked black pepper
- With the exception of the oysters, combine the ingredients.
- Refrigerate the Bloody Mary concoction for at least 15 minutes and until ready to serve.
- Divide the Bloody Mary libation equally into 12 short and wide shot-glasses.
- Enjoy!
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