Oyster Shooters

Recipe Ingredients

6		Cold-water Eastern or Atlantic oysters*
1/2		Green apple - brunoised
1 oz	28g	Apple vodka
1 oz	28g	Green grape juice
2		Mint leaves
1/4		Mango - brunoised
1/4		Papaya - brunoised
1 oz	28g	Spiced rum
1		Sugar
2		Limes - juiced, divided
1		Roasted plum tomato
1/2 teaspoon	2.5ml	Grated horseradish
1 oz	28g	Tomato juice
1 oz	28g	Cachaca
		= (sugar cane-based alcohol)

Recipe Instructions

* Recommended oysters and regions: Bluepoint (Long Island, NY) or Malpecque (Prince Edward Island, Canada).

Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2.

Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters.

Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 of the limes. Season with sugar.

With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of remaining lime.

This recipe yields 1 serving.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C24) - from the TV FOOD NETWORK

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