Recipe: Berry, Mary, and Wine, crafted by Mercury

A real show stopper and - perhaps - one of the favorites served at an exclusive Mercury Dry January event, this Berry, Mary and Wine delivers crisp, refreshing goodness!

Berry, Mary, and Wine

2 shots Sandhills Elixir Elderberry

Splash of lemon juice

3/4 a shot of Rosemary Syrup 

Shake it like a Shake Weight

Serve in a Collins glass

Top with NA Sangria (recipe below)

Garnish with sage

 

NA Sangria, Nebraska-adapted from Pinch and Swirl's version

  • 6 Hibiscus Tea Bags (we're partial to Nebraska-based Artemis Erotica Blend)
  • 1 1/2 cups boiling water
  • 1 1/2 cups of ice cubes
  • 1/4 cup of honey (you know we're fans of Fat Head Farms Honey)
  • 1 tablespoons water
  • 1/2 lemon juice and zet
  • 1 cup fresh orange juice
  • 2 tablespoons Orange Bitters
  • 1 orange sliced
  • 1 apple thinly sliced
  • 1 cups red grapes 

Place tea bags in a 4 cup measuring pitcher (or larger). Pour boiling water over and let steep 5 minutes. Remove tea bags, pressing bags against pitcher side with the back of a spoon for maximum flavor. Add ice cubes and stir.

Meanwhile, add honey and water to a small saucepan over low heat. Heat just until honey liquifies and can easily be stirred into the water. Remove from heat and add lemon juice and zest. Set aside to cool.

Transfer tea and any remaining ice cubes to a large pitcher (64-ounces or larger). Stir in honey simple syrup, fresh orange juice and bitters. Stir to combine.

Add orange and apple slices and grapes; gently stir to combine. Refrigerate for at least an hour and up to overnight.