Hair of the Dog is Cookthink’s Monday morning cocktail column by Rob Chirico, the author of the Field Guide to Cocktails. Read more about Rob here.
While clams, bits of shellfish, and sea urchins are all floating about in cocktails these days, the Japanese have been wading through these drinks for ages. Most “Fishtails” are just variations on traditional cocktails; little additional preparation is required.
Fishtails are proof that you can have your crab cake and drink it too. Naturally, the “R” months are when oysters are at their peak, but feel free to dredge up a Fishtail any time of the year you have a craving for the likes of an oyster in your cocktail. When not using smoked oysters (or precooked fish), always buy fresh sushi-grade seafood. Some recipes call for soy, but Ponzu sauce — a soy-vinegar dipping sauce often served with gyoza — cuts the fishiness of the drink.
Recipe: Oyster Shooter (Hair of the Dog)
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On some very small scale I can appreciate the creativity, but I can honestly say I would never be brave enough to try this. More power to those that could!