While sangria has long been a favorite at Spanish and Latin restaurants, modern mixologists are trying new riffs on the wine-based drink. The High Rooftop Lounge incorporates pineapple juice, coconut rum and dark rum for a tropical-flavored sangria that fits well with the bar’s beach location. This white sangria laced with fruit is an especially cooling libation on a warm summer day.
3 oz. white wine
1 oz. coconut rum
1 oz. pineapple juice
½ oz. simple syrup
Spiced dark rum
Fresh pineapple slice and blueberries, for garnish
- In shaker glass, combine white wine, coconut rum, pineapple juice and simple syrup. Shake with ice.
- Strain into tall glass. Float spiced rum on top. Garnish with pineapple slice and blueberries.