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
1. In shaker glass, combine white wine, coconut rum, pineapple juice and simple syrup. Shake with ice.
2. Strain into tall glass. Float spiced rum on top. Garnish with pineapple slice and blueberries.