Photos by Shea Evans
Oysters are most famously savored alongside champagne or vodka, but they aren’t the only accompaniments for those marvelous mollusks. “Oysters and whisky are an uncommon pairing that won’t disappoint,” says owner and chef Elliot Bell of Charlie’s Napa Valley. This combination is made even more delightful when the oysters are complemented by a unique strawberry mignonette sauce like the one he prepares at the St. Helena restaurant.
“The flavor profile of the charred strawberries in this mignonette would work with bourbon, rye, Irish, and scotch,” says Bell. “We love this mignonette with Tomales Bay oysters paired with either our Bombo #2, a higher-proof cocktail combining rye and rum with sweet and spicy cinnamon, or the Long House, a lighter, citrus-forward rye-based cocktail.”
These two cocktails are terrific on their own, but also serve as successful partners for the oysters. “The Bombo 2 matches the acidity and spice in this dish,” notes Chef Bell, “while the tropical tones of the Long House cocktail complement the oysters and mignonette with a touch of sweetness.”
Oysters With Charred Silverado Trail Strawberry Mignonette
Serves 4
- 24 Fresh Tomales Bay oysters (or other variety)
- 31/4 cup fresh strawberries
- 10 dashes Tabasco (or other hot sauce)
- 2/3 cup yuzu juice
- 1/4 cup distilled vinegar
- 1/8 cup kanzuri paste (or other Korean chili paste)
- 1/2 tsp. black pepper, coarsely ground
Set oven to broil on high. Roast the strawberries until charred under the broiler for 10 minutes. Remove from the oven, allow to cool, then finely chop.
Combine all ingredients except oysters in a bowl and stir until well incorporated. Cover and set aside in refrigerator to chill while you shuck the oysters. Shuck the oysters flat-side up so the brine remains in the shell. Just before serving, add a teaspoon of mignonette to each oyster and serve on a bed of crushed ice.
Bombo 2
Serves 1
- 1 1/2 oz. Old Forester 100 proof rye
- 1/2 oz. Bacardi 8 year old rum
- 1/4 oz. burnt cinnamon simple syrup (recipe below)
- 4 dashes Angostura bitters
- 4 dashes Herbsaint
- 2 dashes Regan’s orange bitters
- Orange peel for garnish
Add all ingredients to a mixing glass and top with ice. Stir vigorously for 20 seconds. Strain into a rocks glass over a large cube. Garnish with an orange peel.
Burnt Cinnamon Simple Syrup
- 1 1/2 whole cinnamon sticks
- 1 cup granulated sugar
- 1 cup water
Add cinnamon sticks to a dry sauté pan (cast iron or stainless steel). Bring the pan to medium heat while stirring the sticks with a wooden spoon for 3-5 minutes or until aromatic and darkened to a deep brown, almost black color. Remove from heat.
Combine sugar and water in a pot, bring to a boil, and simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat. Add toasted cinnamon sticks to simple syrup, let cool, and transfer to a sealed container. Refrigerate for up to 1 month.
Long House
Serves 1
- 11/2 oz. WhistlePig PiggyBack rye
- 1/2 oz. Aperol
- 1/4 oz. burnt cinnamon simple syrup (recipe above)
- 3/4 oz. lemon juice
- 3/4 oz. pineapple juice
- 3 dashes Angostura bitters
- 3 dashes Herbsaint Pineapple fronds and lime wheel for garnish
Pour all ingredients in a shaker tin and top with ice. Shake vigorously for 20 seconds. Strain into a tulip glass with pebble ice. Garnish with pineapple fronds and lime wheel.
