Bloody Mary Oyster Shooter with Mahurangi Oyster & Apple


Bloody Mary Mix

  • 500ml tomato juice 
  • 60ml vodka (or more if you wish) 
  • 30g American mustard 
  • ½ tsp Kaitaia Fire (hot sauce) 
  • ½ lemon, juiced 
  • 1 Tbsp pickle juice (use gherkin or pickled onion juice) 
  • sea salt and black pepper

To Cook and Serve

  • 10 oysters, freshly shucked 
  • ½ apple, finely diced 
  • 2 Tbsp celery leaves, picked 
  • 1 Tbsp lemon olive oil 
  • black pepper


Bloody Mary Mix

Place all ingredients in a bowl and whisk until combined.

Taste and add more sea salt and black pepper if needed. Allow to chill for a couple of hours before serving.

To Cook and Serve

Shuck your own oysters or buy some in the half shell from a trusted supplier. Keep chilled.

Pour 50ml of the Bloody Mary Mix into each of your 10 small tumblers or shot glasses. Top each with a little diced apple, celery leaf, a drizzle of lemon olive oil and a crack of black pepper.

Rest the shucked oyster in its shell on top of each glass. Serve chilled.