Ovant is always looking for new things to pair well with. And superbly fresh oysters are one of our favourite treats. For a pairing inspiration we turned to Jerry Fraser, Western Australia's King of Oysters!

Jerry has been shucking since his university days. Starting at a raw bar in Tampa, Florida before working his way up to Bentley’s Oyster Bar and Grill in London, probably the greatest place to eat oysters in the world. Today he is the god-father of Western Australian oyster shuckers, a singular presence for almost 30 years at some the best bars and restaurants in Perth. Who better to turn to explore the potential of Ovant Verve and oysters as a pairing!

“I’m not a drinker, so I’m always on the lookout for something I can enjoy with an oyster without turning to champagne or vodka shots! Ovant’s a fantastic option, great flavours that complement oysters au naturel. The only way to eat them!”

- Jerry Fraser, The King of Oysters

There’s nothing better than a superbly fresh oyster, shucked and served as Jerry insists, au naturel. But what to drink when you’re not drinking? The trick with matching a drink to an oyster is recognising the variety of flavours that can be found in an oyster, from briny to earthy and sweet to creamy.

Inspired by Jerry’s infectious enthusiasm, Ovant Co-founder Christopher Bothwell created The Coastal Drift.


The Coastal Drift utilises the tart crispness of lemon myrtle accented with citrus and savoury tones to create a drink that works across the oyster flavour spectrum. Complementing but not overpowering, it’s the ideal accompaniment to Jerry’s finest!


60ml Ovant Verve
Salted Rosemary syrup
1 Lemon wedge        
Tonic Water


Lemon slice
Ice cubes


Aromatic Red Wine Glass


Pour Ovant Verve, 10ml salted Rosemary syrup and juice of 1 lemon wedge into a red wine glass with ice. Top with tonic water and stir. Garnish with a slice of lemon.