Although it doesn't contain actual tonic water, the cucumber and rocket juice in this simple oyster dressing provides just the slightest hint of metallic, bitter tang that matches perfectly with fresh, fat oysters.
2 dozen oysters
Gin and tonic dressing
1 small Lebanese cucumber, peeled
a handful of rocket leaves
juice of 1 lemon
1 tsp castor sugar (to taste)
a pinch of salt
1 tbsp gin
1. Juice the cucumber and rocket in a juicer, or blend them in a blender and then squeeze out the juice through muslin or a clean tea towel. Discard the solids.
2. Mix together the lemon juice and sugar, and adjust the proportion of sugar until the juice tastes as sweet as lemonade. Add in the salt, gin and a tablespoon of the rocket and cucumber juice to create a vibrant green dressing. Transfer the dressing to a bottle and store in the fridge until ready to serve with the oysters.
3. To serve, arrange oysters on a platter and splash on the gin and tonic dressing.
Tip: Instead of ice mix together rock salt and table salt with a few splashes of water to create a wet salt for holding the oysters on a serving plate.