Boozy Mignonette: A Series
I’m having a ton of fun creating these little oysters samplers to hopefully inspire some at-home oyster creativity! A plate of boozy mignonettes is a perfect way to brighten up your weekend, and your oysters! These recipes are perfect for a little pop of brightness for your Happy Hour, or great for passed hors d’oevures at a summer dinner party. I tried to use an assortment of alcohol and textures to give you a variety. And yes, bourbon lovers, there is something for you! Pinky-up, and enjoy!
The Zoom Happy Hour
Use a melon baller to create tiny balls of honeydew melons and/or cantaloupe
Freeze the melons for 1-2 hours, or overnight.
Combine:
2 tablespoons fresh lime juice
2 tablespoons of honey
2 tablespoons bourbon whiskey
4 leaves of mint, thinly sliced
Remove the melons from the freezer and dip into your bourbon honey mixture, evenly coating the melons.
Place on your shucked oyster, and enjoy!
Rosé All Day
Combine:
1/4 cup sparkling Rosé
1/4 cup Prosecco white wine vinegar
1 shallot, chopped
1/2 teaspoon of black pepper
Combine ingredients, separate mixture into an ice cube tray, and freeze for approximately 1 hour.
When frozen, use a microplane or cheese grater to shave over your oysters!
The Third Grade Classroom
Combine:
1/8 - 1/4 cup of a tequila blanco (tequila amount can be adjusted according to preference)
1/4 cup of white wine vinegar
1/2 chopped shallot
1/2 chopped jalapeno
2 teaspoons chopped cilantro
Combine and stir all ingredients. Taste-test the mixture. If the mixture is too “tequila-heavy” for your preference, you can add a 1 Tablespoon of water.
Refrigerate the mixture for 1+ hour(s) for the flavors to combine.
Serve on shucked oysters!
The Classic G&T
Combine:
2 oz Gin
Splash of Tonic
1 chopped cucumber
Refrigerate the mixture for 1+ hour(s) for the flavors to combine.
Serve on shucked oysters!
The Tipsy Pear
Combine:
1/2 bosc pear, sliced into matchsticks
1 shallot, finely diced
1/4 cup white wine vinegar
1/4 cup sake (I used Kaori, a junmai ginjo)
Combine all ingredients and refrigerate for 1+ hours or overnight.
Serve with your shucked oysters!