Field Fire Sangria

A fresh summer drink with a little kick from the jalapeno.

1/2 gal lemonade
1 bottle dry white wine
1 c. Field Fire
2 c. pineapple juice
1 ripe pineapple, cut into 1-inch chunks
Fresh mint, chopped

In a large pitcher, combine lemonade, wine, juice, and Field Fire. Stir, then add fruit. Refrigerate for at least one hour and serve over ice with mint.