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A Recipe from Goodtaste.TV:
Pineapple-Sake Sangria with Jalapeño


 

 

 

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

 

Ingredients

 

Recipe Info

    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, 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.

MAKE AHEAD

    The sangria can be refrigerated overnight.