Eat Your Drink by Matthew Biancaniello

Author:Matthew Biancaniello
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2016-02-08T16:00:00+00:00

OYSTER

Having grown up in New England, I have oysters and cherrystone clams deep in my memory bank. And I love the idea of using the whole oyster and shell as the vessel for the cocktail. The brine from seafood goes really well with smoky and peaty Scotch—Erik Lund, who was the bar manager at MessHall Kitchen in Los Angeles, turned me on to that combination.

•MAKES 1

1 OUNCE LAPHROAIG 10-YEAR-OLD SCOTCH

1 SHUCKED OYSTER OF YOUR CHOICE, PREFERABLY WITH A DEEP SHELL

1 TEASPOON GHEE, MELTED

ALOE FOAM (RECIPE FOLLOWS)

GARLIC BLOSSOMS, FOR GARNISH

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