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Cucumber & Jalapeño Oyster Shooters

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2 oz. water
1/4 cup sugar
1 lb. English cucumbers, peeled, plus 2 Tbs. peeled and finely diced cucumber
1 jalapeño pepper
1½ oz. fresh lime juice
4 oz. Hat Trick Gin from High Wire Distilling Co., chilled
4 freshly shucked oysters on the half shell and their liquor
4 chilled glasses


To make simple syrup, combine the first two ingredients in a clear jar and stir until the sugar is completely dissolved. Chill.

Run the cucumbers through a juicer or puree them in a blender. Strain through a fine mesh sieve. You need six ounces of cucumber juice. Run the jalapeño pepper through a juicer or puree it in a mini food processor. Strain through a fine mesh sieve. You need half an ounce of jalapeño juice.

Combine the cucumber, jalapeño, and lime juices with an ounce and a half of the simple syrup mixture and chill.

To make the shooters, add the chilled gin to the juice and divide the mixture between four chilled glasses. Divide the diced cucumber between the glasses. Balance the oyster on top and serve.