Before we break for the holiday weekend, I wanted to share this super delicious Spicy Pineapple Sake Sangria 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 finding the recipe on Food & Wine, I thought it sounded like a really tasty flavor combination.
Use Dry Sake
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 will balance out 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.
Jalapeño Simple Syrup
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, 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 way too spicy. 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?
SPICY PINEAPPLE SAKE SANGRIA
- 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
- Ice cubes
- Optional: Sliced jalapeños for garnish
- 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.
- In a large pitcher, combine the jalapeño syrup to taste, pineapple juice and sake and stir well. 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.
- Refrigerate until well chilled, about 1 hour or overnight.
- 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 who gifted me the scoops. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting.