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Oysters Gin and Tonic

Oysters Gin and Tonic 1.000

Deb Lindsey for The Washington Post

Aug 1, 2012

Kumamotos are a breed of oyster farmed on the West Coast. They are smaller than most East Coast oysters and have a creamy texture. The raw oysters are complemented by the cucumber and herbal notes of gin.

We found kumamoto oysters at BlackSalt in the District. Call ahead to ensure availability.

You'll need an eye dropper to measure and apply the liquids.


Servings: 1
Ingredients
  • Crushed ice
  • 5 kumamoto oysters, shucked, on the half-shell (see headnote)
  • 30 drops tonic water, preferably Fever Tree brand
  • 30 drops gin, preferably Plymouth brand
  • Slivers of lemon zest
  • Sea salt

Directions

Fill a serving bowl with crushed ice. Arrange the oysters on the ice.

Use an eye dropper to dispense 6 drops of tonic water on each oyster, then add 6 drops of gin to each oyster. Top each oyster with a few slivers of lemon zest (to taste) and a pinch of salt. Serve immediately.


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Recipe Source

From chef Jose Andres of ThinkFoodGroup.

Tested by Jim Webster.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 50


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 20mg 7%

Sodium: 390mg 16%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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