Bloody Mary with oysters
Zeeland table oysters from the Schelpenhoek of Neeltje Jans with a strong Bloody Mary! When shucking the creuse, catch the liquid from the shell and add it to your cocktail. This briny flavor gives it a subtle kick. Of course, instead of adding oyster juice to your Bloody Mary, you can also pour a little Bloody Mary into your oyster!
Open the oysters using an oyster knife, loosen the oyster meat, and reserve the liquid. Strain the liquid to remove any shell fragments.
Mix the vodka with the tomato juice and four tablespoons of lemon juice. Add the oyster liquid and season with Worcestershire sauce, a few drops of Tabasco, and pepper. Taste and add salt if needed.
Fill four highball glasses three-quarters full with ice cubes. Set aside four tablespoons of the vodka-tomato mixture. Divide the rest among the four glasses. Add extra ice until the glasses are nearly full and sprinkle with additional pepper.
Trim the celery stalks so they stick out slightly above the rim of the glass. Serve the stalks in the glass.
Serve the oyster in its shell with a tablespoon of the vodka-tomato mixture on top, alongside the Bloody Mary. Sprinkle with some pepper and lemon zest.
