What's that you say? That I haven't shared my recipe for the things?
No sooner said than done.
Tablespoon of Cocktail Sauce -- Melanie picked up some from Whole Foods on Thursday, and their version doesn't include High Fructose Corn Syrup. Yet I found it indistinguishable from other brands, and I have to imagine the HFCS, whether it's present or not, is irrelevant to the success of the recipe. Never done it, but if you wanted to further break things down into components, and simply add ketchup and horseradish and vinegar, rather than buying something, I'd imagine that'd be fine, too.
Dash or three or four of Hot Sauce -- Been using the very fine Cholula brand this weekend, but I know for a fact that Tabasco and even Crystal are suitable for this purpose, as well. Avoid the (usually superior) chunky Jamaican varieties, however. You want to up the acid content, and the easily available commercial stuff has plenty of vinegar.
Squeeze or three of Lemon Juice -- Like I was saying, acid.
One oyster -- Not enough of a connoisseur to advise a varietal here, though I will say that the Sewansecotts I've had over the last three days have a flat base that makes them a true pain in the ass to shuck. I've had to resort to a hammer in some cases. Include as much brine as you can.
Method -- Dump all ingredients into a highball glass, stir well, watch it become frothy. Down the hatch in one smooth drought. Take a bite of the oyster as it goes past.
File under: Accesories to the La Historia lifestyle, Recipes