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Oyster shell and samphire vodka

By: Tom Shingler
Head of food, delicious.

Published: 11 May 23
Updated: 18 Mar 24

The citrussy saltiness of samphire is finding its way into cocktails more and more these days. Quickly infusing it into vodka along with oyster shells creates something that tastes of salty sea air. As you might imagine, it makes an incredible martini.

Next time, try our candied bacon-infused bourbon.

Easy
June 2023

Test kitchen approved

Makes about 700ml
Hands-on time 10 min, plus 48 hours infusing

Next time, try our candied bacon-infused bourbon.

Nutrition: Per 25ml

Calories: 52kcals
Fat: 0g
Protein: 0g
Carbohydrates: 0g
Fibre: 0g
Salt: trace

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Ingredients

3 oysters (or 6 oyster shells)
90g samphire
700ml vodka

You’ll also need

1 litre jar

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Method

Shuck the oysters and eat them (or save them in the fridge for dinner later). Give the shells a very good clean, scrubbing any dirt and ensuring every part of the oyster is removed from them.
Put the samphire and the shells in the jar, then pour the vodka over the top. Leave to infuse for 48 hours in the fridge, then strain through a fine sieve or a coffee filter, using a funnel to get the vodka back in its bottle. Keep the bottle in the freezer and serve ice cold, with just a hint of vermouth (and a sprig of samphire to garnish, if you like).