Signature
Matthew Kelly / Supercall

Mezcal • Savory
Mezcal Oyster Shooter

While oysters are traditionally served with a vinegary mignonette sauce, Jason Mendenhall of NYC’s The Wayland serves his alongside a smoky, tangy shot of shallot-infused mezcal and pickle juice. At The Wayland, the oyster of choice is Blue Point, but Mendenhall says any smaller, slightly briny oyster will work. When it comes to oyster-eating etiquette, Mendenhall says you’ll get more flavor if you chew the oyster before shooting the mezcal shot—but slurping is also absolutely acceptable. “Slurping an oyster is awesome,” he says. “Nothing wrong with that.”

The Essentials

Pickled Shallot Mezcal
Oyster
Lime Wedge
The Details
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Ingredients

1.5 oz Pickled Shallot Mezcal
Oyster
Lime Wedge
Chile Salt

Method

  • Pour Pickled Shallot Mezcal into a shot glass.
  • Serve with a freshly shucked oyster and a lime wedge dipped in chile salt, if using.
intermediate
Strength:
Pickled Shallot Mezcal
Custom Ingredient

Ingredients

1 L mezcal
1 shallot
.5 Cup pickle brine

Method

  • Add chopped shallots to mezcal and let sit for about 90 minutes.
  • Strain out shallots.
  • Pour mezcal and pickle brine into a large jar and shake to combine.