Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Chesapeake Bay Oyster Shooters

  • Yield: 6 servings


  • 6 to 12 freshly shucked oysters
  • 1 tablespoon minced green olives
  • 1 teaspoon minced shallots
  • 1 teaspoon chopped parsley
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon minced garlic
  • 1/2 cup vermouth
  • 1/2 cup vodka
  • 1/4 cup crushed ice
  • Hot pepper sauce


  • Place 6 chilled shot glasses on a work surface. Place 1 or 2 oysters in each of the glasses, and set aside. In a cocktail shaker, combine the remaining ingredients, except the hot sauce. Place a lid on the shaker, and shake vigorously for 30 seconds, or until the ice is melted and the shaker is cold. Strain and pour about 1 ounce of the martini blend into each shot glass, and top with one or two drops of hot sauce. Serve immediately.