Pineapple sake sangria with jalapeno recipe

Ingredients

• ¾ cup water
• ¾ cup sugar
• 1 jalapeno, thinly sliced crosswise
• 4½ cups pineapple juice
• One 750-ml bottle dry filtered sake
• Ice
• Pineapple slices and mint sprigs, for garnish

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 jalapeno 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.