Bloody Mary Oysters
Bloody Mary Oysters
Ingredients
For the Bloody Mary Granita
- 2 cups tomato juice
- 2 fluid ounces vodka, to 3 fluid ounces
- 1 fluid ounce olive juice
- 1 fluid ounce lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sriracha
- 1 tablespoon prepared horseradish
- 1 tablespoon gochugaru
- 1 teaspoon lemon zest, microplaned
- 1 teaspoon celery salt
- 1/2 teaspoon freshly ground black pepper
For Serving
- 24 oysters, shucked and on ice
- 2 lemons, cut into wedges, for serving
- 6 olives, pitted, for garnish (optional)
Instructions
- 1
In a pitcher or large measuring glass, combine the tomato juice, vodka, olive juice, lemon juice, Worcestershire sauce, Sriracha, horseradish, gochugaru, microplaned lemon zest, celery salt, and freshly ground black pepper. Stir well with a bar spoon or whisk until all ingredients are thoroughly combined.
⏱️ 5 min
- 2
Pour the bloody mary mixture into a shallow baking dish (a 9x13 inch pan works well). Place the dish in the freezer.
⏱️ 2 min
- 3
Freeze the mixture for 3 to 4 hours, scraping and breaking up the ice with a fork every 30 to 45 minutes. Continue this process until the granita is icy and fluffy in texture.
⏱️ 240 min
- 4
While the granita is freezing, shuck the oysters. Arrange the shucked oysters on a bed of ice on a serving platter.
⏱️ 8 min
- 5
Once the granita is ready, spoon a generous amount of the icy mixture over each shucked oyster.
⏱️ 5 min
- 6
Serve the bloody mary oysters immediately with fresh lemon wedges on the side. For an extra touch, skewer a few olives for garnish.
- 7
If you have any extra bloody mary granita, you can make a full bloody mary cocktail. Pour some of the initial liquid bloody mary mixture into a glass with ice, then top generously with the granita. Garnish with olives on a skewer and serve alongside the oysters.
Kitchen Tools
Bloody Mary Oysters
For the Bloody Mary Granita
- 2 cups tomato juice
- 2 fluid ounces vodka, to 3 fluid ounces
- 1 fluid ounce olive juice
- 1 fluid ounce lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sriracha
- 1 tablespoon prepared horseradish
- 1 tablespoon gochugaru
- 1 teaspoon lemon zest, microplaned
- 1 teaspoon celery salt
- 1/2 teaspoon freshly ground black pepper
For Serving
- 24 oysters, shucked and on ice
- 2 lemons, cut into wedges, for serving
- 6 olives, pitted, for garnish (optional)
Instructions
- 1
In a pitcher or large measuring glass, combine the tomato juice, vodka, olive juice, lemon juice, Worcestershire sauce, Sriracha, horseradish, gochugaru, microplaned lemon zest, celery salt, and freshly ground black pepper. Stir well with a bar spoon or whisk until all ingredients are thoroughly combined.
⏱️ 5 min - 2
Pour the bloody mary mixture into a shallow baking dish (a 9x13 inch pan works well). Place the dish in the freezer.
⏱️ 2 min - 3
Freeze the mixture for 3 to 4 hours, scraping and breaking up the ice with a fork every 30 to 45 minutes. Continue this process until the granita is icy and fluffy in texture.
⏱️ 240 min - 4
While the granita is freezing, shuck the oysters. Arrange the shucked oysters on a bed of ice on a serving platter.
⏱️ 8 min - 5
Once the granita is ready, spoon a generous amount of the icy mixture over each shucked oyster.
⏱️ 5 min - 6
Serve the bloody mary oysters immediately with fresh lemon wedges on the side. For an extra touch, skewer a few olives for garnish.
- 7
If you have any extra bloody mary granita, you can make a full bloody mary cocktail. Pour some of the initial liquid bloody mary mixture into a glass with ice, then top generously with the granita. Garnish with olives on a skewer and serve alongside the oysters.