Oyster Shell Martini Recipe

Sanitize and infuse shells

Inspect the oyster shells and discard any with debris you cannot remove. Rinse thoroughly under hot running water, then simmer the shells in 120 ml water for 5 minutes to help release mineral flavors. Drain and discard that first water. In a small saucepan, add the cleaned shells and 120 ml fresh water, bring to a gentle simmer for 10 minutes, then remove from heat and let cool to room temperature to steep for 30 minutes.

Strain and season

Strain the shell infusion through a fine mesh sieve or a coffee filter into a small container. While still slightly warm, stir in 1 tsp flaky sea salt until dissolved. Add 15 ml fresh lemon juice and 5 ml fresh orange juice, stir and taste. This mixture is your Oyster Shell Acid — a saline-citrus mineral modifier. Chill in the refrigerator until cold (10–15 minutes) or use at room temperature if pressed for time.

Chill a coupe or martini glass by placing it in the freezer or filling with ice water while you prepare the cocktail.

In a mixing glass, combine 45 ml Archie Rose Gin, 15 ml Uni Vodka, and 15 ml Dry Vermouth.

Add 10–12 ml (about 2/3 to 3/4 of a tablespoon) of the prepared Oyster Shell Acid to the mixing glass. Stir once and taste — the acid should add a saline, briny brightness with citrus lift. Adjust by adding up to an additional 2–3 ml if you prefer a more pronounced saline note, or less if subtle is desired.

Fill the mixing glass with ice (about 6 cubes) and stir gently for 25–30 seconds until well chilled and properly diluted (the mixing glass should feel very cold and slightly frosted).

Discard ice or water from your chilled serving glass. Fine-strain the cocktail from the mixing glass into the chilled coupe/martini glass using a Hawthorne and fine mesh (or a double strain) to remove any tiny shell particulates or ice shards.

Express a lemon twist over the surface of the cocktail to release oils, then rub the twist on the rim and drop it into the drink.

Optionally, float a small piece of micro seaweed or a half oyster on the edge of the glass for visual effect and an extra briny aroma. Serve immediately.