Chill the oyster shells in the freezer for 15 minutes before shucking to keep the shot cold.

Hold each oyster flat side up in a shucking glove or towel with the hinge facing you, insert the oyster knife into the hinge, twist gently to pop, and slide the blade to sever the muscle.

Remove the top shell carefully, keeping the oyster liquor in the bottom shell, then check for and remove any shell fragments.

Slide a cocktail spoon under the oyster meat to detach it from the shell, allowing it to sit freely in the liquor.

Spoon 1/2 teaspoon of cocktail sauce onto each oyster, creating a tangy layer over the meat.

Add 2 to 3 dashes of hot sauce over the cocktail sauce on each oyster for a spicy kick.

Pour 1/2 ounce of vodka into each shell over the oyster and sauces, forming a true shot.

Gently stir the sauces and vodka in each shell with a cocktail spoon to combine the flavors without over-mixing.

Hold the shell level to your lips and slurp the entire shot in one swift motion, letting the oyster slide in first followed by the liquid.