After seeing and trying the Espresso Martiki from Martin Hudak I was pleasingly surprise about how coffee and pineapple work together. This inspired me to try my own take on this combination.

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Ingredients

 30 ml Mr Black Coffee Liqueur
 30 ml Pineapple Rum(Plantation)
 15 ml Ginger Syrup
 0.50 tsp Activated Charcoal

Directions

1

Start with making the ginger syrup, 1 large piece of ginger

2

Peel of all skin, cut against the grain and blend together with 175mL 1:1 palm sugar syrup. (but this can be different depending on the ginger, be flexible, syrup needs to be spicy)

3

Liquefy until all ginger has been well mixed, sieve, discard leftover and put in small bottle (Lasts up to 3 weeks)

4

In a boston shaker add all ingredients and shake vigorously.

5

Double strain over a big ice ball and garnish with a big slice of dehydrated pineapple.


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