oyster & seaweed vodka martinioyster & seaweed vodka martinioyster & seaweed vodka martinioyster & seaweed vodka martinioyster & seaweed vodka martinioyster & seaweed vodka martini

What do you mean 'YUCK' ?!?! . . . 'YUCK' yourselves ! * 

* (is this how you we’e going to end 2016 ?)

But NO, not YUCKY nor GROSS nor BARFY but very-very-very YUMMY, WOW, SMOOTH, COOL, CLASSY !

Would I lie to you ? The test of course was not whether I was the only one to like it but rather if people who don’t usually appreciate-like-love oysters, liked it too … the answer : YES.

"Begin by imagining timid but tough oysters in a cold sea, the crashing waves, the bite of crystal-clear vodka, seaweed infusing its briny & green flavors in a vermouth base and a splash of oyster liquor to crown it and the zing of lemon peel to elevate it above the waves . . . "

This is what this ‘cocktail’ is. Extensive martini experiments with vodka, vermouth, gin (I tried it with gin too but the gin overwhelms the rest) dried seaweed (small dried flakes and large dried and roasted nori seaweed sheets used for rolling sushi), crushed oyster shells too (way too much trouble for a lttle result), fresh oyster liquor (that briny iodine-rich liquid inside each oyster), a few ice cubes to chill it in a shaker and finally some lemon peel (not zest).

New Year’s Eve and Day are often celebrated with seafood, so you might be having some oysters with your lobster, langoustines, crab, crayfish, shrimps, caviar (who knows ?!).

It’s an easy cocktail to assemble as long as you have the ingredients but the only thing you have to plan ahead for is letting the dried seaweed soak in the vermouth for at least 24 hours before assembling it, in order to absorb & diffuse & combine its flavors & aromas.

You better start now ! *

* (i mean today/tonight before midnight) !!!


HAPPY NEW YEAR  & my best wishes to all of you . . . :)

bye-bye  2  0  1  6  /  hello  2  0  1  7 

oyster & seaweed vodka martini




cocktail :

  • 60 ml (1/4 cup) vodka
  • 15 ml (1 tbsp) seaweed-flavored vermouth
  • 5 ml (1 tsp) oyster liquor
  • 1 slice lemon peel
  • 2 ice cubes

seaweed-flavored vermouth (enough for 3-4 cocktails) :

  • 60 ml (1/4 cup) dry white vermouth
  • 10 grams (1/4 cup) crumbled nori dried & roasted seaweed (equal to 4 sheets)


  • 24 hours before, crumble or slice the dried & roasted seaweed sheets and let them soak in a closed jar with the vermouth, strain and reserve after 24 hours (or longer)
  • the next day, assemble each cocktail by combining in a shaker with 2 ice cubes), 60ml vodka, 15ml of seaweed vermouth, then strain into a glass, add some lemon peel and 1 tsp of oyster liquor
  • drink (as you’re enjoying some fresh oysters) …