MIJA WINTER SOUR
By Ray Tremblay

Ingredients:
.75 oz Mija Sangria
1.5 oz bourbon
.5 oz lemon juice
.5 oz cinnamon Demerara syrup
2 dashes of Angostura bitters
nutmeg garnish

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


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

 

MIJALITO COLLINS
By Ray Guerin

Ingredients:
1.5 oz Mija Sangria
1 oz gin
.5 oz fresh grapefruit juice
.5 oz raspberry syrup
90+ Cellars Lot 50 Prosecco topper

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


SOUTHERN SANGRIA
By Laura Valente

Ingredients:
1.5 oz Mija Sangria
1 oz Bourbon
.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.