Prince Edward Island’s famous oysters are a traditional part of many holiday celebrations because this is the best time of year to enjoy them. Chilly waters, warm parties and a clever frozen topping are the perfect recipe for an instant crowd-pleaser!

Makes enough for a party

1 28-ounce can (398 mL) of whole tomatoes 1/2 cup of your favourite vodka, aquavit or gin 1/2 cup of sugar
1 teaspoon of Worcestershire sauce
1 teaspoon of your favourite hot sauce
the zest and juice of 3 lemons
1/4 teaspoon of salt
4 dozen fresh local oysters

In your blender or food processor, purée the tomatoes, vodka, sugar, Worcestershire sauce, hot sauce, lemon and salt. Pour into a shallow dish or mason jar, cover tightly and freeze solid. It’s best to make the ice at least a day before you’d like to serve it. Keep it frozen until you’re ready.

Clean the oysters as needed and shuck away. Top each freshly shucked bi- valve with a small spoonful of the frozen Bloody Mary ice just before you share it. Shuck, slurp, chew and swallow!

© Chef Michael Smith