SANGRIA
2 ounces Infused Citrus Berry (infuse with brandy)
4 ounces Spanish Red Wine (Rioja or Tempranillo)
Splash Splash of orange juice to taste
PITCHER OF SANGRIA
2 cups Infused Citrus Berry (infuse with brandy)
1 bottle Spanish Red Wine (Rioja or Tempranillo)
1 cup Orange Juice
Shake infusion jar vigorously and strain into pitcher. Add wine and orange juice and stir. Pitcher will garner appx. 10 cocktails. Pour from pitcher over ice-filled glass. Double the batch by infusing the jar contents in a 32 ounce jar and double the recipe above – should garner 20 cocktails in a pitcher.
SUMMER BERRY FIZZ
2 ounces Infused Citrus Berry (infuse with vodka)
4 ounces Topo Chico or Club Soda
Twist of Lime
Optional: Top with a splash of Prosecco
Fill shaker tin with ice. Pour 2 ounces of infused Citrus Berry in shaker tin and shake vigorously. Strain into a low-ball glass. Top with 4 ounces of Topo Chico. Garnish with a twist of lime or finish with a strawberry or blackberry in glass.
WILD BERRY LEMONADE
2 ounces Infused Citrus Berry (infuse with vodka)
4 ounces Lemonade
Splash Topo Chico or Club Soda
Fill shaker tin with ice. Pour 2 ounces of infused Citrus Berry in shaker tin. Pour 4 ounces of lemonade in shaker tin and shake vigorously. Strain into a low-ball glass. Top with a splash of Topo Chico. Garnish with a lemon.
CITRUS BERRY SUNRISE
2 ounces Infused Citrus Berry (infuse with vodka)
2 ounces Orange Juice
1 ounce Prosecco
Fill shaker tin with ice. Pour 2 ounces of infused Citrus Berry in shaker tin. Pour 2 ounces of orange juice in shaker tin and shake vigorously. Strain into a flute or wine glass. Top with 1 ounce of Prosecco. Garnish with an orange slice and finish with a strawberry or blackberry in glass.