1 ½ oz. chilled pineapple juice
¾ oz. simple syrup
5 oz. chilled sparkling red (such as Rosa Regale) or rosé wine
¾ oz. TINGALA
Glassware: champagne flute
Combine pineapple juice and simple syrup in a prepared flute glass. Slowly pour in the sparking red wine. Next, float the Tingala by gently drizzling it over the back of a bar spoon held just above the drink.
Garnish with a strawberry. Serve.