Malpeque Oysters on the half shell, dressed with a Glenfiddich and pink peppercorn mignonette Bruce Woods, Executive Chef, Centro Grill and Wine Bar

Ingredients:

6 Shucked Oysters
3 oz red wine vinegar
2 tbsp shallots finely chopped
2 tbsp diced cucumber
2 tbsp apple cider
1 1/2 tsp pink peppercorns (cracked)
1 oz Glenfiddich