Minted Sake and Pineapple Cooler

Minted Sake and Pineapple Cooler Recipe
Randy Mayor
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.


5 servings

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

Kathryn Conrad,

Cooking Light

August 2007
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