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.
Pink perfection — and I love the berry bits floating in the jar.
{ 5 comments… read them below or add one }
I am totally going to make this!!
Let me know how it turns out!
Never heard of wineberries, but a raspberry with no seeds sounds great.
I was out of raspberries but took a spoonful of my wifes raspberry jam to use instead. It was made using a recipe out of Tart and Sweet. Some simple syrup, meyer lemon juice and gin. Very nice!!!
Wonderful!