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Minted Sake and Pineapple Cooler

Randy Mayor
Yield 5 servings
This cocktail is a nice way to introduce sake to novices and a new way for seasoned sake lovers to enjoy the rice wine. Let the finished drink stand for a minute before serving, and it will separate into a beautiful deep green drink topped with sea-green froth. Pouring the pineapple juice into a zip-top bag helps it freeze quickly because it's in a thin layer.

Ingredients

  • 1 1/2 cups loosely packed mint leaves (about 1 ounce)
  • 1 cup sake
  • 1/4 cup sugar
  • 3 (6-ounce) cans pineapple juice, divided
  • 1/4 cup fresh lime juice
  • Pineapple slices (optional)

Nutrition Information

  • calories 160
  • caloriesfromfat 1 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 26.8 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 3 mg
  • calcium 28 mg

How to Make It

  1. Combine mint, sake, and sugar in a blender; process for 2 minutes or until mint is very finely chopped. Strain sake mixture through a fine sieve over a bowl; discard solids. Stir in 2 cans pineapple juice and lime juice. Cover and chill.

  2. Pour the remaining 1 can pineapple juice into a zip-top plastic bag; seal. Lay the bag flat in the freezer; freeze 1 hour or until frozen. Combine the sake mixture and frozen pineapple juice in a blender; process 1 minute or until thoroughly combined. Pour about 3/4 cup pineapple mixture into each of 5 glasses, and let stand 1 minute before serving. Garnish with pineapple slices, if desired.