6 cold-water Eastern or Atlantic oysters, recommended regions: Bluepoint (Long Island, NY) or Malpecque (Prince Edward Island, Canada) 1/2 green apple, brunoised 1 ounce apple vodka 1 ounce green grape juice 2 mint leaves 1/4 mango, brunoised 1/4 papaya, brunoised 1 ounce spiced rum 1 pinch sugar 1 lime, juiced, plus 1 lime, juiced 1 roasted plum tomato 1/2 teaspoon grated horseradish 1 ounce tomato juice 1 ounce cachaca (sugar cane-based alcohol)
Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2.
Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters.
Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 lime. Season with sugar.
With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of 1 lime.
