top of page
Search

Drink This Now: Red, Red Wine(berries)

Writer's picture: boxton9boxton9
Dec 12, 20221 min read

Updated: May 26, 2023

A Foraged Cocktail Superstar, Radiant and Free


By Clark Moore

Edible Hudson Valley/Edible Westchester, Summer 2022


Part of our 2022 redesign, Clark Moore's column, Drink This Now, covers wine, beer, spirits, and everything drink related. I hired him to write a different DTN for both quarterly editions of the magazine, Edible Hudson Valley/Edible Westchester and Edible Manhattan/Brooklyn.



Rye of the Tiger

Makes 1 cocktail


2 ounces rye whiskey

¾ ounce wineberry syrup*

¾ ounce fresh lemon juice

¼ ounce Pierre Ferrand Dry Curacao

1 long dash Tabasco


Combine ingredients in a tumbler. Fill with ice, shake, and double strain into a rocks glass filled with ice.


*Combine 1cup sugar, 1cup water, and 1 cup wineberries in a stove-top pot. Bring to a near boil, stirring regularly. Cool and filter for pulp.

1 view0 comments

Recent Posts

See All

Comments

About Me

​

I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

​

© 2035 by Going Places. Powered and secured by Wix

  • Instagram
bottom of page