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.