Before we break for the long, holiday weekend, I wanted to share this super delicious cocktail with you. We had friends over a couple weeks ago to hang out on our renovated deck and I randomly decided that I wanted to make a cocktail for the occasion. I don’t really drink cocktails. I tend to stick to beer or wine. But, 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 Long Elegant Scoop that I received from Old World Kitchen. Isn’t it gorgeous?
What’s your favorite cocktail?
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.
Disclosure: This post was a collaboration with Old World Kitchen and they gifted me the scoops for this post. As always, all opinions are my own. Thank you for supporting the brands that keep Up Close & Tasty cooking.