Bloody Mary Oyster Shooters

Bloody Mary Oyster Shooters Recipe
Photo: Marcus Nilsson; Styling: Victoria Granof
This recipe calls for a small amount of alcohol, so it's really more of a fun canapé than a beverage. If you want to make a nonalcoholic version, omit the vodka and add an extra 1/4 cup veggie juice and a bit more lemon juice.

Be the first to rate it


10 servings (serving size: 1 shooter)

Recipe from

Cooking Light

Nutritional Information

Calories 28
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 2.4 g
Fiber 0.3 g
Cholesterol 4 mg
Iron 1 mg
Sodium 139 mg
Calcium 13 mg


10 live oysters in shell
1 cup vegetable juice (such as V-8)
3 tablespoons vodka
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/2 teaspoon hot sauce (optional)


1. Scrub oysters thoroughly, and rinse under cold running water until all grit is removed. Shuck oysters (leaving the meat on the half shells); carefully cut the foot of each oyster with the shucking knife.

2. Combine vegetable juice and next 5 ingredients (through salt) in a liquid measuring cup. Stir in hot sauce, if desired. Fill each of 10 shot glasses with 2 1/2 tablespoons juice mixture. Place the meat from one oyster in each glass. Discard shells.


Barton Seaver,

Blue Ridge, Washington, DC,

April 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note