Barley Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this pineapple-coconut shrub mocktail is the kind of drink that makes you forget you're not sipping something from a beach bar menu. A shrub is a drinking vinegar syrup — fruit and sweetener cooked down, then finished with apple cider vinegar — and the result here is a concentrate that's complex, lightly sweet, and just a little funky in the best possible way. The ginger adds a gentle warmth that plays beautifully against the tropical pineapple, and once it's stirred into coconut water over ice, the whole thing comes together like a proper craft cocktail without a drop of alcohol. Every single ingredient in this recipe is naturally free of barley and grain-based additives, so there's no label-scanning required — just honest, whole-food components you can feel good about. The 24-hour rest in the fridge is worth every minute of patience, as it lets the vinegar mellow and the flavors deepen into something genuinely special. Make a batch of the concentrate ahead of time and keep it in the fridge, because once people try this, they will absolutely be asking for seconds.
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Learn more →Ingredients
4 servings
For the shrub concentrate
- 2 cups fresh pineapple, roughly chopped
- ⅓ cup honey
- ¼ cup water
- 1 tbsp fresh ginger, peeled and thinly sliced
- ⅓ cup apple cider vinegar
For serving
- 2 cups coconut water
- ice, for serving
- fresh mint leaves, for garnish (optional)
- fresh pineapple wedges, for garnish (optional)
Instructions
- 1
Combine the chopped pineapple, honey, water, and ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until the honey is fully dissolved and the pineapple begins to soften and release its juices, about 8–10 minutes.
- 2
Remove the pan from the heat and let the mixture cool for 5 minutes. Pour in the apple cider vinegar and stir to combine.
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