Cranberry Pear Vintini

Berry Mojito Fizz

Ingredients:

2 or 3 Raspberries, frozen or fresh

1 TBSP Fresh Lime Juice

1 sprig Fresh mint

1 oz Berry Mojito Syrup (recipe below)

1 oz Gin, Vodka or Rum

4 oz Sparkling Water or Club Soda

Directions:

In an individual glass, muddle Raspberries, Lime Juice, mint leaves and Berry Mojito Syrup. Add ice, Sparkling water or Club Soda, and your choice of Gin, Vodka or Rum. Shake well. Serve with a garnish of fresh mint.

INFUSED Berry Mojito simple syrup:

1 cup near-boiling water
1/4 cup INFUSED Berry Mojito Loose Herbal Tea
3/4 cup granulated sugar

Using a tea infuser, Steep the loose leaf tea in near-boiling water for 10 minutes. Add sugar and stir until dissolved. Pour into a jar and refrigerate for at least one hour.

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Blood Orange Pomegranate Daiquiri by Chef Tito

Ingredients

3 oz Fresh Squeezed Blood Oranges
.5 oz Pomegranate Quince White Balsamic Vinegar
2 dashes Orange Bitters
1 oz Agave Nectar
2 oz Dark or Spiced Rum

Garnish: Blood Orange wheel, Pomegranate seeds

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Jalapeno Margarita by Chef Tito

Ingredients

1 Jalapeno
3 oz Lime Juice
1.5 oz Orange Seltzer
2 TBSP Agave Nectar
1 TBSP Jalapeno White Balsamic Vinegar
.5 oz Orange Liqueur
2 oz Tequila

Garnish: sliced jalapeno rounds, INFUSED Chili Lime Sea Salt Rim

Directions

Dip cocktail glass rim in lime juice and then dip in Infused Chili Lime Sea Salt to create beautiful salted rim.

Slice jalapeno into rounds, saving 2 or 3 for the garnish. Muddle jalapeno in the bottom of a cocktail shaker. You may remove some seeds and membranes to lighten the heat if you prefer - or keep those membranes and seeds in the muddle for a real kick.

Add all liquids. Add ice and shake for 15 seconds. Double strain into the prepared cocktail glass and enjoy..

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