July 12, 2025
The Story of the Oyster Shooter: A Classic Reimagined at Colloca Estate Winery’s New Raw Bar
There’s something primal and perfect about an oyster. Briny, delicate, and steeped in maritime tradition, it’s a food that has captivated cultures for centuries. But there’s one oyster preparation that adds a bold twist to this seafaring classic: the oyster shooter. At Colloca Estate Winery, we’re celebrating the grand opening of our Raw Bar by honoring this time-tested tradition—with an East Coast flair. But before you sip one down, let’s explore the fascinating story of how the oyster shooter came to be.
A Bite of History
The oyster shooter is a uniquely American invention, believed to have originated during the Gold Rush era in San Francisco. Legend has it that prospectors and dock workers, looking for a quick and invigorating snack, began dropping raw oysters into shot glasses filled with spirits—usually whiskey or vodka—and seasoning them with hot sauce, lemon, and a dash of brine.
The combination was more than just bold—it was revitalizing. Part hangover cure, part aphrodisiac, part dare, the oyster shooter became a barroom favorite. Over time, bartenders began experimenting with variations, using tomato juice, cocktail sauce, and even sake to enhance the briny bite of the oyster. Though once considered a novelty, the oyster shooter has earned its place among classic American bar fare, bridging the gap between seafood elegance and backroom bravado.
The Colloca Take: Where Sea Meets Vineyard
Here at Colloca Estate Winery we are nestled on the northern shore of Lake Ontario that flows through the St. Lawrence River into the Atlantic Ocean. If you follow it out, you’ll reach Prince Edward Island (PEI) in Canada, a cold water hotspot for some of the worlds most prized oysters, clams, and fish. Along with PEI,, we are just a 5-6 hour drive to the coast of Massachusetts and Maryland, where Cape Cod and Chesapeake shellfish are notoriously delicious, and another source of our the fresh seafood we purvey - oysters for the half shell, grilled in our Wood Fired Oven, or in an Oyster Shooter.
We’ve embraced this storied delicacy of the Oyster Shooter with open arms—and an elevated approach. Our new Raw Bar, located at the heart of our waterfront estate, features a refined yet approachable menu that celebrates the bounty of the sea alongside our award-winning wines, cold craft beers, and some specialty cocktails - but none, like the Oyster Shooter.
Our oyster shooters are a standout offering, crafted with the freshest oysters sourced from East Coast waters and doused with Titos vodka, and Old Bay bloody mary mix. We garnish them with house-made cocktail sauce and a lemon for a little heat to balance the cool.
Prefer something milder? Try fresh oysters or clams on the half shell paired with Colloca Lake Effect Vineyard Rieslings, Chardonnay, or our house white called Casa Bianco. Delicious and uniquely Lake Ontario.
Sip, Savor, Repeat
The oyster shooter is more than just a novelty—it’s a flavor experience. It’s about the ritual: the cold glass, the smell of salt air, the zing of citrus and spice, and the delicate slide of the oyster itself. It’s a moment of indulgence that pairs beautifully with good company and a glass of estate wine, overlooking the bay and a perfect way to celebrate the start of a great meal and experience at the winery.
We invite you to discover (or rediscover) the oyster shooter in a setting unlike any other. Our Raw Bar is now open Wednesday through Sunday, with a rotating selection of oysters, seafood towers, crudos and ceviches and chilled wine pairings designed to bring out the best in every bite. Whether you’re a seafood connoisseur or simply curious, the story of the oyster shooter continues—right here at Colloca Estate Winery. Come raise a shooter with us. The bay is calling. Cheers!
