Prep Time: 10 minutes
Makes: 12 oysters
Special Tools: Oyster shucker

12 pc. fresh oysters
1 oz. Absolut Citron vodka
8 oz. Clamato juice
1 tbsp. horseradish
1 tsp. celery salt
1 tsp. Tabasco
1 tsp. Lea & Perrins
12 pc. celery leaves (garnish)
coarse salt or crushed ice for bed

• In a large glass combine vodka, clamato juice, horseradish, celery salt, Tabasco, Lea & Perrins, and stir. Chill
• When ready to serve, place the crushed ice or coarse on platter to create a bed to place your oysters on
• Using your oyster shucker, carefully open the oysters, gently twisting rather than stabbing, once the shell is loosened, pop the top and carefully separate the muscle from the shell without damaging it
• Keeping the oyster level and preserving as much of the delicious brine, carefully place the oysters on the bed
• Top the oysters with a tablespoon of the Caesar mixture
• Garnish with a small celery leaf and serve