Oyster shell and samphire vodka

Oyster shell and samphire vodka
  • Serves icon Makes about 700ml
  • Time icon Hands-on time 10 min, plus 48 hours infusing

The citrussy saltiness of samphire is finding its way into cocktails more and more these days. Quickly infusing it into vodka along with oyster shells creates something that tastes of salty sea air. As you might imagine, it makes an incredible martini.

Next time, try our candied bacon-infused bourbon.

Nutrition: Per 25ml

Calories
52kcals
Fat
0g
Protein
0g
Carbohydrates
0g
Fibre
0g
Salt
trace
Calories
52kcals
Fat
0g
Protein
0g
Carbohydrates
0g
Fibre
0g
Salt
trace

Ingredients

  • 3 oysters (or 6 oyster shells)
  • 90g samphire
  • 700ml vodka

You’ll also need

  • 1 litre jar

Method

  1. Shuck the oysters and eat them (or save them in the fridge for dinner later). Give the shells a very good clean, scrubbing any dirt and ensuring every part of the oyster is removed from them.
  2. Put the samphire and the shells in the jar, then pour the vodka over the top. Leave to infuse for 48 hours in the fridge, then strain through a fine sieve or a coffee filter, using a funnel to get the vodka back in its bottle. Keep the bottle in the freezer and serve ice cold, with just a hint of vermouth (and a sprig of samphire to garnish, if you like).

Recipe By

Tom Shingler

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