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Pineapple-infused sake

Pineapple-infused sake
Mel Melcon / Los Angeles Times

The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is colorful, refreshing and downright delicious. ... Read more

Total time: 30 minutes, plus chilling time | Serves 16
  • 1/2 ripe pineapple
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 vanilla bean, seeds scraped out
  • 1 cinnamon stick
  • 1 bottle (720 ml or 24 ounces) premium (daiginjo or ginjo) sake
  • 1 teaspoon lemon juice

Step 1Cut the rind off the pineapple, then cut the fruit crosswise into 4 pieces.

Step 2In a large saucepan, heat the water, sugar, vanilla bean and seeds, and cinnamon stick over medium heat. When the mixture comes to a boil, add the pineapple and simmer for about 3 minutes.

Step 3Remove the pineapple from the saucepan and let cool. Puree the pineapple in a food processor. Strain the puree and the contents of the saucepan through a fine-mesh sieve. Return the strained pineapple mixture to the saucepan over medium heat and boil until reduced by about two-thirds, 15 to 20 minutes. Cool.

Step 4In a medium bowl, combine the cooled pineapple mixture and the sake. Add the lemon juice. Pour into a glass container and refrigerate. Serve well chilled.

Note: Adapted from Sutra Lounge in Costa Mesa.


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