Suenito Cafecito - a little coffee dream - explores a pairing of coffee with pineapple through using Mr. Black coffee liqueur and resposado tequila, sweetened with a little agave nectar and soured with a pineapple and ginger shrub syrup, garnished with a pineapple shrub salt rim and quick pickled pineapple with ginger and coffee. Think a Tommy’s Margarita meets coffee, caramel notes of resposado tequila, an accent of complex herbal liqueur, and sweet, sour, spicy pickled pineapple.
Ingredients
Directions
Prepare glass by applying pineapple ginger shrub syrup with a basting brush to half the rim and rolling outside of glass carefully in salt flakes on a plate
Add all cocktail ingredients to a shaker tin with ice and seal tins
Shake for 30 seconds
Strain into prepared glass
Garnish with triangles of quick pickled pineapple on a cocktail pick
Add cubed pineapple and sugar along with grated ginger to a nonreactive container and allow to macerate in the fridge overnight
Part way through the maceration use a muddler to crush the pineapple pieces and stir them with the sugar, place back into the fridge until a thick syrup forms
Strain pineapple pieces from syrup using a fine mesh sieve (reserve crushed pineapple for another use)
Measure the yield of the syrup - mine was 3 oz. - and add an equal amount of vinegar - here I added 1 oz. caramelised white balsamic vinegar and 2 oz. coconut vinegar
Decant into a clean glass container and store in the fridge
Make a brine by adding vinegar, sugar, salt and hot water, stir with a whisk to dissolve sugar and salt
Pack a clean glass jar with coffee beans, cinnamon stick, ginger slices and cubed pineapple
Pour over warm brine, seal with a lid and store in the fridge, allow to macerate for minimum 20 minutes before use (use within 2 weeks)
I love how pineapple fluffs up the texture of shaken drinks.
Great photo and interesting recipe!
Thanks so much Kristopher
Take me to a tropical island and serve me this! ? ☕️ ?
thank you! pineapple is such a lovely tropical flavour
I’ve tried it. Coffee and pineapple works together a treat.
Pineapple is so interesting with coffee it brings out the sweetness and fruitiness of coffee in the Mr. Black cold brew coffee liqueur. In the pineapple shrub there are also notes of caramel from the caramelised white balsamic vinegar that connect with the caramel notes in the Reposado Tequila and the Mr. Black. Pineapple in a pickled form with vinegar and spices becomes a savoury element as well in the garnish.
Amazing photo! Would love to taste it
Thanks Hunter – it is delicious.
Love the pineapple and ginger flavours.
Thanks so much Amy I love pineapple and ginger together and they are a great match for coffee too – ginger is such an interesting ingredient, with pineapple it adds a sweet spiciness – I love that it enhances the flavour of other ingredients you use it with too.
This looks devine!
Thanks so much Stacey!