Pineapple-Sake Sangria with Jalapeño

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Pineapple-Sake Sangria with Jalapeño

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Sweet, tangy sangria with a certain kick from Malaga Tapas Bar in Austin!


  • 3/4 cup water
  • 3/4 cup sugar
  • 4 1/2 cups fresh pineapple juice
  • One 750-ml bottle dry filtered sake
  • 1 jalapeño
  • Ice
  • Pineapple slices and fresh mint sprigs, for serving

Recipe Info

  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 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.


  1. The sangria can be refrigerated overnight.

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