This week’s recipe was inspired by the explosion of wineberries now taking over a section of my backyard. Wineberries, for those of you not in the Southeast, are a cousin to the raspberry both in taste and size but without the seeds. (The original recipe came from Sam Ross of Comme Ca in Los Angeles and Las Vegas and was featured in a recent cocktail story in The Wall Street Journal, but I switched raspberries to wineberries and added a bunch more of them…cause you can never have too many berries!).
To make, muddle 8 wineberries in a shaker. Add 2 ounces gin, 3/4 ounce simple syrup and 3/4 ounce lemon juice and shake thoroughly, without ice. Pour the contents into a tall Collins glass filled with crushed ice.