Before we break for the long, holiday weekend, I wanted to share this super delicious Pineapple Sake Sangria with Jalapeño recipe with you. We had friends over a couple weeks ago to hang out on our renovated deck and I randomly decided to make a cocktail for the occasion. After reading the recipe on Food & Wine, I thought it sounded like a really tasty flavor combination.
The recipe is super easy. I don’t know very much about sake, but my recommendation is to buy a drier tasting sake. Since it gets mixed together with the sweet pineapple juice, it balances out really nicely. I didn’t use the full bottle of sake. I recommend adding it to taste to be sure the flavor is to your liking.
For the jalapeño simple syrup, I boiled 3/4 cup of water and 3/4 cup of sugar with a sliced jalapeño. I did not remove the seeds and it became incredibly spicy. If you leave the seeds in like I did, my recommendation is to slowly add the simple syrup to taste. The recipe says to use it all, but I didn’t because it would have been overly spicy. I wanted just enough sweetness and just enough heat. It was perfect and since it makes about a pitcher, I was able to stir everything together with my new Long Elegant Scoop that I received from Old World Kitchen. Isn’t it gorgeous?
What’s your favorite cocktail?
Disclosure: This post was a collaboration with Old World Kitchen who gifted me the scoops. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep Up Close & Tasty cooking and shooting.
PINEAPPLE SAKE SANGRIA WITH JALAPEÑO
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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
Fresh mint leaves, for garnish
Optional: Sliced jalapeños for garnish
1. In a small saucepan, bring the water to a boil with the sugar and jalapeño, stirring to dissolve the sugar.
2. Let cool completely, then strain the syrup; discard the jalapeño.
3. In a large pitcher, combine the jalapeño syrup to taste, pineapple juice and sake and stir well.
Note: Add the sake to the pineapple juice to taste. Then, add the jalapeño simple syrup to taste to be sure it’s a comfortable level of spice/heat. I did not add all of the sake or all of the jalapeño simple syrup.
4. Refrigerate until well chilled, about 1 hour or overnight.
5. Serve over ice in tumblers, garnished with fresh mint leaves and additional sliced jalapeño, if desired.
All images © Regan Baroni 2016.