Café Pina is a pineapple coffee Sour inspired by the Peruvian Pisco Sour reworked with pineapple and coffee flavours. The Café Pina uses a pineapple ginger shrub syrup, Mr. Black Coffee Liqueur, Macadamia and Wattleseed Liqueur, Pisco, a coffee honey syrup, and egg white, along with Peruvian and Cacao & Macadamia Bitters. The coffee honey syrup uses espresso made with Peruvian coffee beans with fruity, lime and toasted nutty chocolate notes.
Ingredients
Directions
Add pineapple ginger shrub syrup and coffee honey syrup, Pisco, Mr. Black Coffee Liqueur, Macadamia & Wattleseed Liqueur, and bitters along with an egg white to a shaker tin with ice
Seal tins and shake for 30 seconds
Strain out ice
Dry shake and strain into prepared glass
Garnish with a pineapple wedge and drops of Peruvian bitters (Amargo Chuncho), tease out the drops into a pretty design using a toothpick
Serve with a few coffee beans and extra pineapple wedges
Peel and cube fresh pineapple
Add pineapple along with sugar and ginger to a non-reactive container
Allow to macerate in the fridge overnight
Check after a few hours and press the pineapple with a muddler or potato masher to release the juices
Continue macerating until a thick syrup has formed
Use a fine mesh sieve to strain the pressed pineapple from the syrup, use the back of a spoon to press the pineapple into the sieve to release juices
Reserve the pineapple pulp for another use
Measure the yield of the pineapple syrup – mine was 3 oz.
Add an equal measure of vinegar – I added 1 oz. caramelized white balsamic vinegar and 2 oz. coconut vinegar
Decant into a clean glass jar and store in the fridge
Make espresso
Mix warm espresso with honey, until honey melts
Add coffee honey syrup to a clean glass container and store in the fridge
Beautiful creamy, fluffy texture with coffee, honey, pineapple and egg white…
I’ve tasted this one. The pineapple ginger shrub is pure genius.
Thank you very much – I love pineapple and it’s fruitiness works really well with the fruitiness of coffee in Mr. Black and in the espresso
Interesting combo. I love pineapple so am eager to give it a try
Me too pineapple is a favourite ingredient for sure and it’s so good with Mr. Black and and Pisco
Pineapple and coffee! Such an interesting combination, can’t wait to try it!
Thanks Amy – coffee is such a complex ingredient – I love how the pineapple helps accentuate the fruitiness of coffee in Mr. Black and the coffee honey syrup
I love Peruvian Pisco Sour’s, can’t wait to try this coffee version.
Peruvian Pisco Sours are amazing for sure – this version stays true to the formula but adds interesting fruitiness from pineapple and cold brew coffee in Mr. Black coffee liqueur – it has an amazing texture because of the pineapple, honey and espresso – super fluffy.
So innovative! Thanks for sharing
Thanks so much Stacey!