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.



 1 oz Pisco (Bar Sol Quebranta)
 ¾ oz Mr Black Coffee Liqueur
 ½ oz Pineapple ginger shrub syrup
 ¼ oz Coffee honey syrup
 ¼ oz Macadamia & Wattleseed Liqueur (Brookie's MAC)
 1 egg white
 1 dash Peruvian BItters(Amargo Chuncho)
 4 drops Cacao & Macadamia BItters (Mister Bitters)
 1 Pineapple wedge and a few drops of Peruvian Bitters (Amargo Chuncho) for garnish
Pineapple Ginger Shrub
 ½ cup pineapple, cubed
 1 tsp grated ginger root
 ¼ cup demerara sugar
 1 oz caramelised white balsamic vinegar (Tar10)
 2 oz coconut vinegar (Chef's Choice)
Coffee Honey Syrup
 1 tbsp frehsly brewed espresso (Peru HB Caijsa coffee beans)
 2 tbsp honey



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

Pineapple Ginger Shrub

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

Coffee Honey Syrup

Make espresso


Mix warm espresso with honey, until honey melts


Add coffee honey syrup to a clean glass container and store in the fridge

Want this cocktail to WIN?

Vote for your favourite coffee cocktail, and don’t forget to spread the word to friends and family.

Vote here:


  1. kate 11 October 2021 at 5:33 pm

    Beautiful creamy, fluffy texture with coffee, honey, pineapple and egg white…

  2. pshelper 15 October 2021 at 5:06 am

    I’ve tasted this one. The pineapple ginger shrub is pure genius.

    • kate 15 October 2021 at 12:12 pm

      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

  3. hunter 15 October 2021 at 6:40 am

    Interesting combo. I love pineapple so am eager to give it a try

    • kate 15 October 2021 at 12:15 pm

      Me too pineapple is a favourite ingredient for sure and it’s so good with Mr. Black and and Pisco

  4. AmyG 15 October 2021 at 7:09 am

    Pineapple and coffee! Such an interesting combination, can’t wait to try it!

    • kate 15 October 2021 at 12:17 pm

      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

  5. AmyG 15 October 2021 at 7:23 am

    I love Peruvian Pisco Sour’s, can’t wait to try this coffee version.

    • kate 15 October 2021 at 12:19 pm

      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.

  6. staceylyons 15 October 2021 at 7:57 am

    So innovative! Thanks for sharing

  7. kate 15 October 2021 at 12:19 pm

    Thanks so much Stacey!

Leave A Comment