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Bloody Mary and oysters

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Bloody Mary and oysters recipe

​The famous Bloody Mary is one of the most classic cocktails in the world, created by Ferdinand Petoit. Its bright red color and its strong flavor provided by the hint of Tabasco are what make this cocktail stand out. We have a suggestion for a new way of enjoying this - a must-have on any good cocktail menu. How do oysters topped with Bloody Mary sound? Pretty good, right? It's a unique take on a fun appetizer. The Irish writer Jonathan Swift said, "He was a bold man that first ate an oyster." Thanks to that brave man, today we can savor the taste of the sea whenever we want. Sometimes you need to experiment to perfect new recipes, flavors and textures in your cooking. Sometimes it's not as good as you hoped, but other times, you get lucky and find an appetizer like this one. A flavor explosion awaits you!

Preparation:

  1. Mix the vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco sauce, salt and pepper in a cocktail shaker and shake.
  2. To prepare the oysters, emulsify the Extra Virgin Olive Oil from Spain, lemon juice, lemon zest and the water left over from the oysters in a bowl. Mix with a whisk and serve over the oysters.

    Hands beating lemon juice and olive oil in glass bowl on wooden table. Next, dish with ice and oysters.

  3. Serve the Bloody Mary in a glass with ice cubes and a celery stalk together with the oysters. Add a few drops of Extra Virgin Olive Oil from Spain to enhance the flavors.
Yum!

Wooden table with bottle of olive oil, plate with ice and oysters and transparent glass cup with Bloddy Mary with celery brunch

15 min
Easy
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Ingredients

  • 1 cup vodka
  • 4 cups tomato juice
  • ¼ cup lemon juice
  • 2 tablespoons of Worcestershire sauce
  • A few drops of Tabasco
  • Salt
  • Freshly ground pepper
  • Ice
  • 4 oysters
  • ½ cup Extra Virgin Olive Oil from Spain
  • Lemon zest
  • Juice of one lemon
  • Celery stalk

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