Bloody Caesar Oyster Shooters

Bloody Caesar Oyster Shooters
  • 6 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 12

    beausoleil oysters

  • 1

    lime, cut into 6 wedges

  • 1 Tbsp.
    (15 mL)

    celery salt

  • To taste crushed ice

  • 1/4 cup
    (60 mL)


  • 1 1/4 cups
    (315 mL)


  • 1 tsp.
    (5 mL)

    Worcestershire sauce

  • 1 tsp.
    (5 mL)

    cocktail sauce

  • 6


  • 6

    shooter glasses, also called double-shot glasses


Shuck oysters, removing and reserving liquid.

Rub glass rims with lime to moisten then dip in celery salt. Set aside.

Put ice and liquid ingredients, including oyster liquid, in a shaker. Shake to mix.

Place two oysters in each glass, add Bloody Caesar mix, and garnish with a lime wedge and a celery stick.

Source: Académie Culinaire

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007