Helene Henderson's recipe for pineapple-sake sangria has a simple jalapeño syrup that makes the finished product both cool and spicy at the same time. The only ingredients are water, sugar, a jalapeño pepper, pineapple juice, sake, ice and pineapple slices.
Slice one jalapeño pepper thinly crosswise, and put 3/4 cup water and 3/4 cup sugar in a saucepan, stirring until the sugar dissolves. Allow the syrup to cool before straining, and toss away the jalapeño. Blend this syrup with 4 1/2 cups pineapple juice and 750 milliliters of dry, filtered sake. Refrigerate for at least an hour, until thoroughly chilled. Garnish with pineapple slices and mint after serving in tumblers over ice.
Alternatively, it's always a plus to have a classic red sangria recipe in your arsenal. Combine into a pitcher a 750-milliliter bottle of a fruity red wine, such as Merlot, 4 ounces brandy, 3 ounces of Simple Syrup (made from a cup of water and a cup of sugar, boiled and simmered until the sugar dissolves and then cooled) and a cup of mixed chunks of limes, lemons and oranges that have been seeded. Put in the refrigerator for at least four hours, or until the drink has chilled and the flavors have mixed thoroughly. Serve in chilled wine glasses, filled with ice.