Berry Sangria

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2 bottles red Spanish wine, such as Rioja or Tempranillo
3 cups blueberry-pomegranate juice
2 tablespoons Mathilde cassis liqueur
1-2 tablespoons sugar (to desired sweetness)
1 cup cognac
5 shakes Dale DeGroff’s pimento bitters
1 pint mixed blueberries, blackberries, raspberries

Combine all ingredients in a pitcher and stir to combine, reserving some berries for garnish. Refrigerate for 3 to 4 hours and serve over ice.

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