Oyster cocktails
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. lemon juice
15 mL (1 tbsp.) tbsp. celery salt
6 oysters
6 large ice cubes
30 mL (2 tbsp.) tbsp. tequila
60 mL (¼ cup) cup smooth blonde beer
125 mL (½ cup) cup Clamato tomato & clam cocktail
10 mL (2 tsp.) tsp Worcestershire sauce
1 mL (¼ tsp.) tsp Original Tabasco® sauce
15 mL (1 tbsp.) tbsp. lemon juice
15 mL (1 tbsp.) tbsp. celery salt
6 oysters
6 large ice cubes
30 mL (2 tbsp.) tbsp. tequila
60 mL (¼ cup) cup smooth blonde beer
125 mL (½ cup) cup Clamato tomato & clam cocktail
10 mL (2 tsp.) tsp Worcestershire sauce
1 mL (¼ tsp.) tsp Original Tabasco® sauce
Directions
1Moisten the rims of 6 shooter glasses with a little lemon juice and dip them in celery salt.
2Thoroughly wash oysters and then open them.
3In a cocktail shaker filled with ice cubes, vigorously shake the remaining lemon juice, tequila, Clamato, Worcestershire and Tabasco® sauce.
4Pour into cocktail glasses and place an oyster over the top of each one.
5For a festive version, replace the beer and tequila with sparkling white wine. Place the oyster meat and juice in a champagne glass and fill with the cocktail.
Disclaimer
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Personal Note
Personal Note