The Paloma-Inspired Oyster Shooter
Most oyster shooters suck and aren’t worth my time or super low alcohol tolerance. But on occasion, I stumble across an oyster-friendly drink that’s truly delightful.
I’m talking about a Paloma-inspired shooter, or drink for one, that I tinkered with last summer after receiving a beautiful box of Pai Pai oysters from my friends at Baja Shellfish Farms, which are (not exaggerating) damn near impossible to get your hands on right now unless if you’re Chef Drew Deckman. I say that it’s Paloma-inspired because I used mezcal instead of tequila (I was on a mezcal kick at the time and still am!). I also added a little heat because… well, summertime. Enjoy!
The Pai-loma
By Julie Qiu
This grapefruit-centric oyster shooter recipe has a touch of smokiness, heat and effervescence that pairs with Pai Pai oysters or any petite, plumpy Pacific oyster.
Makes: 2 shooters
Ingredients
2 ounces mezcal, a good one
1/2 grapefruit, freshly squeezed (~3 oz of juice)
1/2 lime, hand squeezed (~1/2 oz of juice)
1/2 ounce agave nectar
Sea salt
2 slivers of Jalapeno pepper
Club soda
Ice
2 perfectly shucked small Pacific oysters
Instructions
Fill a cocktail shaker two thirds full with ice, then add the mezcal, grapefruit juice, lime juice and agave nectar. Add a pinch of sea salt and optional Jalapeno slivers.
Shake well and strain into two rocks glasses. Top with a splash of Club soda. You can add the Jalapeno slivers back in each glass, although I recommend discarding it.
Serve each shooter with a perfectly shucked oyster, or two.