The D.C. suburbs are getting into the Cocktail Week action this year as well. Bartender Jo-Jo Valenzuela has created the Oyster Can You See, an oyster-accented cocktail which will be served all week at Brine for $13 (oyster included).
Valenzuela was kind enough to share the full recipe for the gin-based cocktail, which also has a bit of absinthe and gets a kick from white peppercorn syrup. Here it is below:
Oyster Can You See
Glassware: Rocks Glass
1.5 oz Gin
.75 oz White Peppercorn Syrup
.75 oz Lemon
1 dash Absinthe
3 dashes Peychaud's Bitters
Garnish: Lemon wheel, raw oyster, lemon verbena, and cracked white peppercorns
1. With the exception of Peychaud's bitters, shake all ingredients with ice until cold.
2. Strain into rocks glass on top of fresh crushed ice.
3. Layer 3 dashes of Peychaud's bitters on top.
4. Lay a lemon wheel as garnish and put the oyster on top, so the oyster does not freeze.
5. Slap lemon verbena to release oils and aromatics, and use as garnish
6. Sprinkle with cracked white peppercorn, and serve with 2 sip-sticks
White Peppercorn Syrup (yield approx. 1.5 qt)
10-12 pcs star anise
4 tbsp white peppercorn
Zest of 2 whole lemons
Zest of 1 whole orange
32 oz sugar
16 oz water
1. Crack (do not grind) star anise and white peppercorn and toast on pan until you smell
2. Add water and bring to a simmer.
3. Add citrus zest, sugar, and water.
4. Simmer for 10 minutes, and stir ingredients until sugar is well-diluted.
5. Remove from heat, and let cool.
6. Transfer into quart containers and ice bath.