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.

Recipe by Cooking Light April 2010


Credit: Marcus Nilsson; Styling: Victoria Granof

Recipe Summary

10 servings (serving size: 1 shooter)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Blue Ridge, Washington, DC

Nutrition Facts

28 calories; fat 0.2g; saturated fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 2.4g; fiber 0.3g; cholesterol 4mg; iron 1mg; sodium 139mg; calcium 13mg.