Mixologist John Kinder formerly of MK Restaurant – Chicago, IL
Adapted by StarChefs.com
Yield: 1 Cocktail
7 to 9 oysters with strained juice (e.g. Kumamoto or Kushi)
4 ounces 190-proof neutral grain spirit
4 ounces sparkling mineral water
Assemble and Serve:
1 oyster (e.g. Kumamoto or Kushi)
¼ ounces osetra caviar
3 drops yuzu juice
For the Oyster ‘Liquor’:
Combine oysters and spirit in an appropriately-sized sous vide bag and vacuum seal. Put the sealed bag into a 173o F water bath and let it sit for at least 1 hour. Pull out of the bath and immediately chill in an ice bath. Open the bag, pass through a chinois into a container with the sparkling mineral water. Let it sit and strain, and then bottle it.
To Assemble and Serve:
Set the freshly-shucked oyster on a plate and garnish it with the caviar. Stir 2 ounces of the oyster ‘liquor’ in an iced mixing glass and strain into a port glass set on the plate. Cut the chive shoot to rise approximately 1½ inches above the glass rim. Serve and ask the guest to drop the yuzu juice amount from an eye dropper.