Pineapple-Sake Sangria with Jalapeño

Pineapple-Sake Sangria with Jalapeño

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

  • INGREDIENTS
  • 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 IT
  • Step 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.
  • Step 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.