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.



 ¼ oz agave nectar (approximately 1 bar spoon)
 1 oz Resposado Tequila (Espolon)
 1 oz Mr. Black Coffee Liqueur
 ¼ oz DOM Benedictine Liqueur
 ½ oz Pineapple Ginger Shrub Syrup (see recipe below)
Pineapple Ginger Shrub Syrup
 ½ cup cubed pineapple
 1 tsp grated ginger
 ¼ cup demerara sugar
 1 oz caramelised white balsamic vinegar (tar10)
 2 oz coconut vinegar (Chef's Choice)
Pineapple Pickle (Garnish)
 ½ cup fresh pineapple, cubed
 ¼ cup coconut vinegar (Chef's Choice)
 ½ cup hot water
  cup demerara sugar
 ½ tsp salt
 1 tsp coffee beans
 4 slices fresh ginger
 ½ stick cinnamon
Salt Rim (Garnish)
 ½ oz pineapple ginger shrub syrup
 1 tsp salt flakes (for salt rim)



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

Pineapple Ginger Shrub Syrup

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

Pineapple Pickle (Garnish)

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)

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  1. kate 6 October 2021 at 7:48 am

    I love how pineapple fluffs up the texture of shaken drinks.

  2. Kristopher.a.hawkins 10 October 2021 at 2:51 pm

    Great photo and interesting recipe!

  3. kate 10 October 2021 at 4:22 pm

    Thanks so much Kristopher

  4. dolo_dolo 13 October 2021 at 9:04 pm

    Take me to a tropical island and serve me this! ? ☕️ ?

  5. kate 14 October 2021 at 8:55 am

    thank you! pineapple is such a lovely tropical flavour

  6. pshelper 15 October 2021 at 5:05 am

    I’ve tried it. Coffee and pineapple works together a treat.

    • kate 15 October 2021 at 12:31 pm

      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.

  7. hunter 15 October 2021 at 6:38 am

    Amazing photo! Would love to taste it

    • kate 15 October 2021 at 12:32 pm

      Thanks Hunter – it is delicious.

  8. AmyG 15 October 2021 at 7:19 am

    Love the pineapple and ginger flavours.

    • kate 15 October 2021 at 12:34 pm

      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.

  9. staceylyons 15 October 2021 at 7:56 am

    This looks devine!

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