This recipe comes from one of Sydney’s finest restaurants — and one of its best bartenders, Samuel Cocks.
“[It’s] a serve that will always feature on the menu as an aperitif built to be enjoyed with oysters,” says Sam. “Only half this martini is poured at the table, the other half kept in a frozen sake craft keeping it icy cold. This martini also follows the same ethos that Josh takes with fish, using parts which are commonly discarded turning them into something delicious.”
Oyster Shell Martini recipe
- 45ml Archie Rose Signature Rare Dry
- 10ml Dolin Dry Vermouth
- 10ml Uni Vodka
- 3 drops 20% Saline Solution
- 3 drops Oyster Shell Acid
Uni Vodka:
Vacuum macerate 80g of fresh uni to 700ml of vodka for 1 day at room temperature.
Freeze then slowly strain using an oil filter
Oyster Shell Acid:
Take clean oyster shells and place into a metal gastro tub.
Cover with 85% Phosphoric Acid and let shells dissolve over the course of 3 days.
Fine strain using an oil filter and dilute with filtered water to 5% concentration.
