Soul meets soul on lovers’ lips.

Percy Bysshe Shelley

Food for romantics, these tender, plump tastes of the sea may be all you need to get the evening started. With a mythological history in which the Greek goddess Aphrodite emerges from oyster sea foam from the Ionian Sea on an oyster half shell, oysters are forever more associated with a unique ability to stimulate more than just the appetite. We suggest a a mignonette made from a swig of gin on these bivalves and to serve them alongside a desire to do as In 1864 on a visit to San Francisco, Mark Twain felt compelled to “destroy oysters done up in all kinds of seductive styles”. 

cuisine American
difficulty Easy
season Year Round
serves 2


  • 12 oysters, freshly shucked
  • 1/4 cup botanical gin
  • 1 tablespoon shallot, finely minced
  • 1 mini cucumber, cut lengthwise, seeds removed
  • 1 pinch sea salt
  • 2 to 4 ounces tonic water
  • Crushed ice


  1. Add the gin, cucumber, shallot, and salt to a blender (or use an immersion blender) and whir until competely pureed. Pour into a bowl and add tonic water to taste.
  2. Pour the liquid into a bottle fitted with a pouring spout (alternatively, you may add to a bowl and spoon over oysters). 
  3. Shuck the oysters and place them on a bed of ice.
  4. Pour a few drops of the gin tonic mix on to each oyster. Serve immediately.