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THE ENTERTAINING ISSUE - November December Issue 2018

Cocktail Hour Oysters and Gin

Nov/Dec 2014

from Kevin Kent

Oysters are as welcome a start to a meal as is a stiff cocktail. Why not combine them? This is a super easy recipe.

2 oz. gin

4 oz. tonic

1 lime

1 freezer

24 fresh oysters in the shell

Make a couple of stiff gin and tonics in one glass, no ice. I like to use Eau Claire Distillery’s Parlour Gin, made in Turner Valley, or Kent of Inglewood Gentleman’s Gin, if you can find it! Squeeze the lime juice into the glass. For tonic, use Porter’s, made here in Calgary.

To turn the cocktail into ice, put the glass in the freezer and remember to stir it every 11 minutes. It will start to turn slushy and then into ice crystals. Taste them, they taste great. It won’t freeze solid because of the high booze content, but that’s OK.

Shuck some nice fresh oysters with your oyster shucker, then grab the gin ice from the fridge at the very last moment and hit the oysters with 1/2 teaspoon of the ice. Have your guests pop them down the hatch along with their gin and tonics.

Appetizers, Starters and Breakfasts