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.
Start with making the ginger syrup, 1 large piece of ginger
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)
Liquefy until all ginger has been well mixed, sieve, discard leftover and put in small bottle (Lasts up to 3 weeks)
In a boston shaker add all ingredients and shake vigorously.
Double strain over a big ice ball and garnish with a big slice of dehydrated pineapple.