“Boqueria, a Barcelona-inspired tapas bar and restaurant with locations in New York City and DC, is known for serving up classic Spanish dishes and innovative cocktails that highlight seasonal ingredients. The popular Sangria de Pina a la Plancha is garnished with big slices of grilled pineapple, and features white wine, bourbon whiskey, mezcal, Velvet Falernum, pineapple, and lemon juice — infused to perfection for 10+ hours to pack that boozy punch! “The smoky char of the grilled fruit pairs perfectly with the drink’s savory mezcal, and the tropical essence of sweet pineapple balances it all out. Plus, it looks so fun and summery. We love serving this in July and August as the flavors are reminiscent of an outdoor summer barbecue. We also bring it back in January each year, when folks are enduring the long Northeastern winter and want to feel like they’re being transported back to a warmer destination,” said Kieran Chavez, beverage director.”
Twists On The Twist: Creative Garnishes Make Cocktails Extra Fun
