Oysters with gin: a culinary symphony that strikes a perfect balance. If you’ve never tried this combination before, get ready for a treat.
These ingredients have a natural affinity for each other. They are a wonderful blend of brine, earth, and citrus. This remarkable pairing brings together the ocean’s bounty with the botanical elegance of gin.
Why do gin and oysters go together so well?
The crisp, refreshing notes of gin are a perfect foil to oysters’ oceanic salinity, enhancing their natural flavours without overpowering them. It brings out their natural sweetness and creaminess, particularly when served raw on the half shell. Tonic water adds a bitter-sweet edge, which complements the oyster’s natural taste, while the effervescence helps cleanse the palate between bites.
For a more intense flavour, you can spoon your preferred gin dressing over oysters one hour before serving.
Lucy Robertshawe happily admits that one of the bonuses of having an oyster farm is being able to experiment with them. One of her more successful experiments involves lining up a range of botanic gins and spooning teaspoonfuls into freshly shucked oysters. Lucy’s gin of choice is ‘Silent Pool’, a full-bodied, fresh, juniper-driven gin with floral flavours.
We therefore suggest you experiment with different gins to find your favourite, as you may prefer something like Hendricks Gin, which is already infused with cucumber, or Bombay Sapphire which is very citrusy.
Five fabulous oyster and gin recipes
Whether you’re hosting a fancy dinner party or just looking for a luxurious snack, these stunning recipes are sure to impress. Get ready to indulge in the perfect balance of flavours and conviviality that gin with oysters provides.
Oysters on the half shell with gin mignonettes
1. Gin and tonic oysters
Ingredients
- Crushed ice
- 2 dozen Mahurangi Oysters shucked
- 1.5 tsp of tonic water (We like Fever Tree)
- 1.5 tsp of gin
- slivers of lemon zest
- Sea salt
Instructions
- Arrange the oysters on a platter with crushed ice.
- Use an eye dropper to dispense 6 drops of tonic water on each oyster, then add 6 drops of gin to each oyster.
- Top each oyster with a few slivers of lemon zest (and a pinch of salt.
- Serve immediately.
2. Oysters with gin and lime
Ingredients
- 1 dozen Mahurangi Oysters
- 1 shot gin 30 ml in NZ
- 1 lime Use the juice and the zest grated or finely chopped
Instructions
- Shuck the oysters and place them on a bed of ice.
- Mix the gin, lime juice, and zest.
- Pour a small amount on each oyster.
- Serve!
3. Oysters with chilli, lime and gin
Ingredients
- 1 lime juice
- 1 tsp lime zest finely grated
- 1 shot gin 30 ml in NZ
- ½ tsp ginger
- 1 tsp mirin
- 1 tsp white sugar
- ½ a red chilli
- 2 dozen Mahurangi Oysters
Instructions
- Shuck the fresh oysters and place them on a bed of ice.
- Place all the ingredients, except the oysters, in a jar and shake vigorously.
- Drizzle about a teaspoonful of the dressing over each oyster just before serving.
Notes
4. Gin and cucumber oysters
Ingredients
- 1 dozen Mahurangi Oysters
- 1/4 cup gin about 60 mls
- 1 shallot finely minced
- 1 small cucumber cut lengthwise, seeds removed
- 1 pinch sea salt
- 1/4 cup tonic water about 60 mls
- Crushed ice
Instructions
- Shuck the oysters and place them on a bed of ice.
- Add the gin, cucumber, shallot, and salt to a blender and whizz until pureed. Pour into a bowl and add tonic water to taste. You may wish to add another tablespoonful.
- Pour the liquid into a small bowl and spoon over oysters.
- Serve immediately.
5. Oysters with herby gin and cucumber vinaigrette
Ingredients
- 2 dozen Mahurangi Oysters
- 1 tbsp of finely chopped dill
- 1 tbsp snipped chives
- 1 tbsp finely grated peeled and deseeded cucumber
- 1 tbsp rice vinegar
- 1 tbsp gin
- 3 tbsp olive oil
- 1/2 tsp castor sugar
- generous grinding of black pepper
Instructions
- Shuck the oysters and place them on a bed of ice.
- Put all the ingredients – bar the oysters – into a screw-top jar and shake vigorously.
- Spoon the vinaigrette onto the oysters and serve immediately.
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.
Feel free to contact us directly should you want more information. As a family business, we are very proud of what we produce and sell – and we only sell the best.