Name: Whisky sour, the best oyster
Yield: Per drink / for 8 snacks
Ingredients: 100 g Boiron kalamansi purée – or half lemon and half lime purée; 25 ml Celluzoon texture Pro; 16 mint leaves; 50 ml Jameson whisky; 1 dash bitters; 25 ml lemon juice; 40 ml Thai water beef dressing – 5 ml per serving; 25 g sugar; 15 ml 1:1 stock sugar syrup; 25 ml water; ice; 8 oysters – shucked and kept on ice until ready to serve

Preparation info

Per drink / for
8
snacks

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

This dish is one of the biggest hits at the restaurant.

Ingredients

Whisky sour

50 ml Jameson whisky
25 ml lemon juice
15

Method

For one serving, add all the ingredients except the ice to a small shaker tin. Fill the large shaker tin with ice. Combine the two and shake until condensation forms on the outside of the tin. Strain and pour into a tumbler glass over ice.

Place the granita ingredients in a pot over medium heat to melt the purée and dissolve the sugar. Simmer over low heat until the mixture has reduced