Ingredients
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3/4 cup water
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3/4 cup sugar
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1 jalapeño, thinly sliced crosswise
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4 1/2 cups pineapple juice
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One 750-ml bottle dry filtered sake
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Ice
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Pineapple slices and fresh mint sprigs, for serving
Directions
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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.
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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.
![Pineapple-Sake Sangria with Jalapeño](https://www.foodandwine.com/thmb/FCFY6JYo2d7EGzgenQHQEpumkfE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201501-xl-pineapple-sake-sangria-with-jalapeno-2000-72850f199d604a0a92e0bb178848f2cf.jpg)
Make Ahead
The sangria can be refrigerated overnight.