I'm sort of obsessed with oysters. So much so that the world of wonderful wines with which they nicely pair just isn't enough--sometimes the oyster eating occasion calls for something not more special, but special in a different way.
A chilled, nice shot of vodka is an ideal companion to the oyster. I always drink vodka with caviar, but never really with oysters. I was at dinner with a friend the other night and he suggested chilled vodka to go with the oysters. I almost always opt for Champagne or Rosé Champagne, but as soon as he suggested it, I knew it made sense and that I'd be in the mood for it once it arrived.
While we did have to send the vodka back because it wasn't cold enough (yes, I'm picky; no, I'm not rude--one cannot be drinking slightly cool vodka with oysters), once it was properly cold, it was delicious. There's been a lot of talk in recent years about how gin is far superior to vodka, and while I don't necessarily disagree, vodka certainly has its merits and its place. I have much more to say on this subject, but, for now, suffice it to say one of those places is on my tongue directly before or after a raw oyster.
The slight sting from the alcohol, the sheer visceral pleasure of the coldness made possible to enjoy by virtue of the fact that good vodka has almost no flavor. It's light--lighter than light white wines--and crisper too. And, as alcohol is always a flavor enhancer, basically the vodka prepares a cold, cleansed palate full of flavor-absorbing potential. This is a very good situation for oysters to enter.
After the oyster is eaten -- I like about two to three bites -- the vodka quickly returns the palate to the place it was before, ready for another oyster. For one shot of vodka, I'd say the ideal is about three oysters. This gives you a good sip before and after each oyster, give or take.
