Asian

1. 60 mL (¼ cup) rice vinegar
2. 30 mL (2 tbsp.) toasted sesame oil
3. 5 mL (1 tsp.) maple syrup
4. ½ small chili, chopped

Ginger and wasabi

1. 60 mL (¼ cup) rice vinegar
2. 3–5 mL (½–1 tsp.) wasabi
3. 2–3 drops soy sauce

Ponzu and fish roe

1. 15 mL (1 tbsp.) fish roe (trout)
2. 10–15 mL (2–3 tsp.) ponzu sauce

Shallot and red wine

1. 60 mL (¼ cup) red wine vinegar
2. 1 shallot, finely chopped

1. As required ice cubes
2. 12 oysters of your choice, shucked