Not So Bloody Mary Oysters

Name: Not So Bloody Mary Oysters
Ingredients: 1 cup jasmine rice; 2 tsp jasmine tea leaves; 12 oysters, on the shell; 2 tbsp vegetable oil; 2 oz vodka; 4 1/2 oz tomato juice; Juice of 1/2 lemon; 8 dashes Tabasco; 8 dashes Worcestershire sauce; 8 dashes Sriracha sauce; Pinch of cracked black pepper; Pinch of salt

From Imbibe Magazine·View original →

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Ingredients

1 cupjasmine rice
2 tspjasmine tea leaves
12oysters, on the shell
2 tbspvegetable oil
2 ozvodka
4 1/2 oztomato juice
Juice of 1/2 lemon
8 dashesTabasco
8 dashesWorcestershire sauce
8 dashesSriracha sauce
Pinch of cracked black pepper
Pinch of salt

Preparation

1.
Put the rice and tea-leaves at the bottom of a wok or pan with a lid (or substitute a metal bowl for a lid). Place a wire rack above them and then remove the oyster meat from their shells and lay on the rack. Put over a high heat and cover with a lid. Once the rice and tea start to produce smoke, turn the heat down and smoke the oysters for 15 minutes. Transfer the oyster meat to a bowl, coat with the oil and place in the fridge for 10 minutes to chill.
2.
Meanwhile, wash the oyster shells and arrange on a serving platter lined with coarse salt.
3.
For the bloody mary, put the remaining ingredients into a cocktail shaker and fill three-quarters full with ice. Shake well to aerate and mix. Strain evenly into the oyster shells (without the ice), then place an oyster on top of each along with a few drops of the smoke-infused oil they were chilling in.