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Bloody Mary Oyster Shooters


Summertime means outdoor brunches and brunches mean Bloody Marys.  Let’s combine the best of brunch for this month’s recipe: Bloody Mary Oyster Shooters.
  • 12 fresh oysters on the half shell
  • 1 cup tomato juice
  • 1⁄3 cup vodka
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • Garnish: celery leaves, freshly cracked black pepper
  1. With the exception of the oysters, combine the ingredients.
  2. Refrigerate the Bloody Mary concoction for at least 15 minutes and until ready to serve.
  3. Divide the Bloody Mary libation equally into 12 short and wide shot-glasses.
  4. Enjoy!
Photo and Recipe Credit: Louisiana Cookin’

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