12 Fresh Pacific Northwest Oysters

1 Tbs Champagne

1 Whole Mango (small dice)

2 Black radish (small dice)

3 Leafs Kale (fine chiffonade)

Bangkok Hott #4

Crushed Ice enough to place all your oysters on


Combine mango, radish, and champagne mix to combine well. Chiffonade the kale and reserve for garnish. Shuck the oysters and place on crushed ice. Spoon a teaspoon worth of the mango mixture onto each oyster, then add NW Elixirs Bangkok #4 to taste and garnish with a small amount of kale.