This very American condiment, a simple combination of ketchup and horseradish, which was popularized in seafood restaurants and just vaguely known as a seafood sauce, was later given the name cocktail sauce. Commemorating the rise in popularity of the cocktail party ritual of serving shrimp in a cocktail glass, a ritual that rose to fame during prohibition, when imbibers had to suddenly get creative to re-purpose their now dry cocktail glasses.  

 Hence, the rise of the standard bearer for cocktail party appetizers - the shrimp cocktail, which still reigns supreme, owing to its simplicity, its un-matchable flavor profile, and the ease with which you can serve and enjoy it.

While a shrimp cocktail will always have a place on our entertaining table, we happen to have an equally beloved tradition in which we enjoy cocktail sauce—the Low Country Oyster Roast. The Low Country delicacy, with shocking simplicity and unequaled flavor combination, you simply can’t beat a freshly shucked, steamed oyster on a saltine topped with a heavy dose of cocktail sauce. The combination of a briny, salty, and unique oyster with fresh and tangy cocktail sauce is a delightfully traditional and southern experience.  

 A simple list of ingredients, most of which you usually already have, comes together quickly and easily for a surprisingly balanced and layered condiment with sweet, spicy, tangy, and juicy flavors. It turns out that ketchup, lemon juice, and horseradish combine for a perfectly complementary flavor profile for seafood. Another thing to love about a condiment recipe that is well, made up of other condiments mixed together, is that it allows for a fairly versatile canvas. Naturally, we love to add a little of our signature Pappy Van Winkle Bourbon Barrel-Aged sweet heat to ours. 

The charred, oaky, subtly sweet flavor that remains in a freshly dumped Pappy Van Winkle Bourbon Barrel, with its notes of vanilla and rich buttery caramel, ages the unique Georgia-grown Ghost Pepper, for just the right amount of spice and a flavor you can’t find anywhere else. Our cocktail sauce features the unmistakable tang and pungent sharpness of fresh horseradish sauce, combined with the acidic and ripe flavor of ketchup and the sweetly spicy kick from our Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce, for a cocktail sauce that will elevate your oyster-shucking experience. 

For a surprisingly simple, yet surprisingly sweet and spicy alternative to cocktail sauce, we have discovered our answer to the French-inspired Mignonette sauce favored by some with their oysters. There is undoubtedly a very present French influence in the Low Country, one that is certainly evident in the culinary arts where the lingering effects of French cuisine and flavor are still experienced and tasted, such as in the mignonette, favored by some, for a classic flavor profile of vinegar, shallots, and pepper that deliciously and subtly highlights the flavor of oysters.

 You know we like options, so we discovered a uniquely Southern and Pappy-influenced twist on this traditionally French-style sauce, for a wildly easy, freshly versatile, and decidedly delicious oyster sauce. A spoonful of our Bloody Mary Mixer with Pappy Van Winkle Bourbon Barrel-Aged Ghost Peppers and a dollop of fresh horseradish. Add a little salt or pepper if you like, and that’s that. Works as a dipping sauce for oysters or can be drizzled over an oyster on the half shell or an oyster on a saltine cracker. 

Bringing Bloody Mary mixer to an Oyster Roast also hints at the versatility of our newest hand-crafted cocktail mixer. Made in partnership with Charleston, South Carolina-based Bittermilk, our Bloody Mary Mixer combines the flavors of sweet, savory, and spicy Bloody Mary Mix with the distinctive taste of Pappy Van Winkle Bourbon Barrel-Aged Ghost Peppers. Craft a deliciously bold, rich Bloody Mary with sweet heat to enjoy alongside a surprisingly layered oyster sauce with the sumptuous savory spice of Pappy Van Winkle Bourbon Barrel-Aged ghost peppers.    

 Chef’s note- We prepared our traditional oysters from Low Country Oyster Company, using a Charleston Oyster Cooker.  It is important to have a proper oyster shucker to avoid slicing your hand open on these sharp, yet elegant, bivalves! We recommend our hand-crafted Pappy Van Winkle Barrel Stave Oyster Shucker made with Middleton Made Knives in Charleston, S.C, with an ergonomic handle crafted from retired Pappy Van Winkle bourbon barrel staves, that also doubles as a necessary bottle opener! We discovered yet another way to enjoy the traditional flavors of a Low Country Oyster Roast with a twist. Allow your butter to melt atop your Charleston Oyster Cooker as it steams your oysters. Once melted, spoon a small amount of hot, melted butter onto your freshly steamed oyster and finish with a dash of Pappy Van Winkle Bourbon Barrel-AgedPepper Sauce for a decadently drippy, buttery, spicy, and wonderfully easy oyster roast option that will knock your socks off.