From Food & Wine

Tried this out for my Birthday Party.
We set out Coconut Flavored La Croix for those who wanted a little fizz or to water punch down a bit.

Really Yummy.
Easy to Make.

Pineapple-Sake Sangria with Jalapeño

CONTRIBUTED BY HELENE HENDERSON

• ACTIVE: 15 MIN
• TOTAL TIME: 1 HR 40 MIN
• SERVINGS: 8

• MAKE-AHEAD
• STAFF-FAVORITE

This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syrup.

Slideshow: More Sangria Recipes

1. 3/4 cup water
2. 3/4 cup sugar
3. 1 jalapeño, thinly sliced crosswise
4. 4 1/2 cups pineapple juice
5. One 750-ml bottle dry filtered sake
6. Ice
7. Pineapple slices and fresh mint sprigs, for serving

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.

MAKE AHEAD The sangria can be refrigerated overnight.

• PUBLISHED JANUARY 2015