Whisky sour, the best oyster

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

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


Whisky sour

  • 50 ml Jameson whisky
  • 25 ml lemon juice
  • 15 ml 1:1 stock sugar syrup
  • 25 ml Celluzoon texture Pro
  • 1 dash bitters
  • ice

Kalamansi granita

  • 100 g Boiron kalamansi purée – or half lemon and half lime purée
  • 25 g sugar
  • 25 ml water

Chiffonade mint

  • 16 mint leaves


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 by one-quarter. Remove the mixture from the stove and pour the contents of the pot into a container. Allow to cool, then place the container in the freezer until frozen. Scrape the frozen granita mixture with a fork for serving.

Wash the mint leaves and pat dry on paper towels. Stack the leaves over each other and roll them into a cylinder shape. Thinly slice the leaves with the base of the cylinder perpendicular to the knife to chiffonade.

While keeping the oysters as cold as possible, dress each with 5 ml of the Thai water beef dressing. Just before serving, top with 6 g of granita and finish with chiffonade mint. Serve with the prepared whisky sour.