Mija Winter Sour - by Ray Tremblay of Yvonne's

Ingredients:

  • .75 oz Mija Sangria
  • 1.5 oz Angel's Envy bourbon
  • .5 oz lemon juice
  • .5 oz cinnamon Demerara syrup
  • 2 dashes of Angostura bitters
  • nutmeg garnish

Directions:

  1. Combine all ingredients except the nutmeg into a cocktail shaker.
  2. Add a scoop of ice and shake.
  3. Strain into a chilled coupe glass and garnish with freshly grated nutmeg.

Diablito - by Boston Bartender Bruno Prado

Ingredients:

  • .75 oz Mija Sangria
  • 1.5 oz tequila
  • .5 oz fresh lime juice
  • .25 oz agave syrup
  • ginger beer
  • lime wheel

Directions:

  1. Combine all four ingredients over ice in a cocktail shaker. Shake briskly.
  2. Strain over fresh ice into a highball glass.
  3. Top with ginger beer and garnish with a lime wheel.

Mija Dragon Sangria - by April Zelesnik of Stella Restaurant 

Ingredients:

  • 2.5 oz Mija Sangria
  • 2.5 oz Bacardi Dragon Berry rum (optional: infuse at home with Thai chili peppers to get the same infusion April uses in the video!)
  • .5 oz lime juice
  • .5 oz simple syrup
  • fresh basil
  • fresh strawberries

Directions:

  1. Muddle together fresh basil and strawberries, then top with ice.
  2. Add Mija Sangria, rum, lime juice, and simple syrup.
  3. Shake briskly, and serve over fresh ice.

Mijalito Collins - by Ray Guerin of The Merchant Kitchen & Drinks

Ingredients:

Directions:

  1. Combine first four ingredients in a cocktail shaker. Add ice & shake.
  2. Strain over fresh ice, into a Collins glass.
  3. Top with prosecco. Garnish if you wish, and enjoy!

Southern Sangria - by Laura Valente of Boston's Citizen Pub and Infinate Appetite 

Ingredients:

  • 1.5 oz Mija Sangria
  • 1 oz Four Roses Yellow Label Bourbon (or bourbon of your choice)
  • .25 oz simple syrup
  • 2 Luxardo cherries

Directions: Muddle the cherries in a mixing tin or pint glass. Add simple syrup, bourbon, and sangria. Add ice, shake, and pour into a Collins glass. Top with more ice and some soda water if desired.


Mija Punch - by Laura Valente of Boston's Citizen Pub and Infinate Appetite

Ingredients (multiply by 4 to make a punch bowl!)

  • 1 oz Mija Sangria
  • 1.5 oz gin
  • .5 oz simple syrup
  • .5 oz lemon juice
  • .5 oz creme yvette

Directions: Stir together all ingredients. Add ice, stir again. Strain into a glass and enjoy!


Sangria Cobbler - by Laura Valente of Boston's Citizen Pub and Infinate Appetite

Ingredients: 

  • 3 oz Mija Sangria
  • .25 oz simple syrup
  • 3 slices of orange (one is for garnish)

Directions: Put ingredients into a cocktail shaker, and shake lightly. Pour over crushed ice. Garnish with some mint and the remaining orange slice.