Pineapple Orange Sangria

P i n e a p p l e O r a n ge S a n g r i a

Ingredients 1 bottle of moscato wine (3 cups) 2 cups pineapple juice 1 cup orange juice 20 oz. lemon lime soda Citrus fruits of choice, sliced

Optional, ½ cup coconut rum

Directions 1. Assemble the Press Master Juicer with the base. 2. Place Mix-N-Stor Pitcher under Press Master Juicer splash guard. 3. Slice citrus in half and insert one half of the fruit in the chamber, making sure that the cut side is facing down. Press down until all juice is drained. 4. Repeat until all citrus is pressed into Mix-N-Stor Pitcher. 5. Place remaining ingredients into base of pitcher and stir well to combine. Add sliced citrus and let infuse for at least 2 hours. 6. Keep refrigerated until ready to serve.

P o meg r a n at e M o j i t o

Ingredients 1 cup red wine ½ cup canned jellied cranberry sauce ½ cup orange juice 3 orange slices 4 slices fresh gingerroot 1 cinnamon stick 5 whole cloves

*For non-alcoholic, replace rum with an additional ¼ cup of seltzer.

Directions 1. Assemble the Press Master Juicer with the base. 2. Place Mix-N-Stor Pitcher under Press Master Juicer splash guard. 3. Slice citrus in half and insert one half of the fruit in the chamber, making sure that the cut side is facing down. Press down until all juice is drained. 4. Repeat until all citrus is pressed into Mix-N-Stor Pitcher. 5. To make the mint syrup, stir together water, sugar and mint leaves in the 1 Qt. Micro Pitcher or 1¾ Qt. Stack Cooker Casserole.

Microwave on high power 45 seconds or until sugar is dissolved.

Refrigerate 10 minutes. 6. Dip the rim of a tumbler or glass in water and then into the sugar crystals to line rim of tumbler with sugar. Set aside. 7. In the Quick Shake Container add lime juice, grenadine, combined. 8. Pour into sugar-rimmed tumbler, top with seltzer and garnish with fresh mint, lime slices and sugar cane swizzle. Serve cold.