Kathy Casey’s Liquid Kitchen®
Citrus Scandi Cocktail & Oysters with Citrus Splash
1 orange wedge
1 1/2 ounce Purity Vodka
3/4 ounce fresh grapefruit juice
1/4 ounce Cointreau
1/4 ounce aquavit
Oysters with Citrus Splash Recipe
fresh Taylor Shellfish oysters, in the shell (Kumamoto are my favorite!)
1 pink grapefruit
1 small shallot, minced
1 tablespoon Champagne or cider vinegar
1 tablespoon minced fresh chives
1/4 teaspoon red pepper flakes
several dashes of Berg & Hauck's Celery Bitters
Squeeze and drop the orange into a cocktail shaker glass.
Measure in the vodka, grapefruit, Cointreau and aquavit.
Fill with ice, cap and shake vigorously.
Strain drink into 2 shot glasses or a martini glass.
If serving shots nest them into a dish of crushed ice before serving.
Oysters with Citrus Splash
Rinse the oysters and scrub the shells with a vegetable brush to remove any debris.
Refrigerate, wrapped in a damp towel, until ready to shuck.
To make the Splash
With a sharp knife, peel the grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp.
Section the citrus over a bowl to catch the juices, and then finely chop the fruit sections.
Put the fruit to the bowl, and add remaining ingredients.
Right before serving, shuck the oysters, discarding the top shells.
Inspect the oysters for any bits of broken shell, picking them out carefully.
Set the oysters on a platter spread with crushed ice. Set the splash out in a small bowl so that guests can spoon a little over each oyster.