Oyster Shooter

Shuck the oysters if not already done, keeping each oyster in its bottom shell with the liquor intact.

Arrange 12 oyster shells on a serving platter or individual plates, ensuring they sit level and stable.

Add a small spoonful of cocktail sauce to each oyster, using approximately 1 teaspoon per shell.

Add a tiny dash of Louisiana-style hot sauce to each oyster, adjusting to desired heat level.

Fill 4 shot glasses with 1.5 ounces of pepper vodka each, dividing the 6 ounces evenly among the glasses.

Add a small handful of cracked ice to each shot glass to chill the vodka.

Serve the oyster platter alongside the shot glasses, allowing diners to consume one oyster followed immediately by one shot, or drop the oyster into the vodka shot first if preferred.