Pineapple-Sake Sangria with Jalapeño

This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeno syrup.

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  • Servings: 8
KEY: Barbecue/Cookout, Christmas, Cocktail Party, Holiday Open House, New Year's Eve, Cocktails, Make Ahead, Staff Favorites, Dinner

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  • 3/4 cup water
  • 3/4 cup sugar
  • 1 jalapeño, thinly sliced crosswise
  • 4 1/2 cups pineapple juice
  • One 750-ml bottle dry filtered sake
  • Ice
  • Pineapple slices and fresh mint sprigs, for serving

How to make this recipe

  1. In a small saucepan, bring the water to a boil with the sugar and jalapeño, stirring to dissolve the sugar. Let cool completely, then strain the syrup; discard the jalapeño.
  2. In a large pitcher, combine the jalapeño syrup, pineapple juice and sake and stir well. Refrigerate until well chilled, about 1 hour. Serve the sangria over ice in tumblers, garnished with pineapple and mint.

Make Ahead

The sangria can be refrigerated overnight.

Contributed By Photo © Luis Garcia Published January 2015

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