Oysters on the Half Shell with an Icy Gin Martini Sauce

If you're a fan of fresh oysters, you may just have to plan a party - without even needing a reason.  These babies are meant for sharing with good friends.  In fact, tell them to dress up a little and then plan a night of old-fashioned, grown-up sophisticated fun.  Go back in time.  Think Sinatra and Dean Martin.  Maybe even Fitzgerald's The Great Gatsby.  Put on some music and put on the ritz.  Start the evening with some champagne and then move on to these chilled and delicious little wonders.  Spoon the sauce on at the last minute.  This is sheer elegance.


Fresh Oysters with an Icy Gin Martini Sauce
Serves 6-8

1 1/2 cups water
1/4 cup sugar
14 black peppercorns
4 whole juniper berries
2 strips of lemon zest (2" long)
3/4 cup gin
3 Tbsp. fresh lemon juice
1/2 Tbsp. grated onion
3 dozen fresh oysters, shucked, on the half-shell

Combine the water and sugar in a medium saucepan and gently warm over low heat, stirring occasionally to dissolve the sugar.  When the sugar has dissolved, add the peppercorns, juniper berries and lemon zest.  Increase the heat to medium-high and boil the syrup for 5 minutes.  Take off the heat and let cool completely.  Strain, reserving the liquid.

Put the gin in a small saucepan with a tightly fitting lid.  Simmer gently to reduce by half, keeping an eye on the pot to prevent flare-ups.  Do not leave the gin unattended!  Keep the lid handy to extinguish any flames, if needed.

Combine the syrup, reduced gin, lemon juice and grated onion.  Freeze in a shallow pan, stirring with a fork every few hours until firm and icy.  The alcohol prevents the sauce from freezing into a solid block, but stirring will reduce the size of the ice crystals.  Serve the icy sauce onto freshly shucked oysters on the half shell.