Capsaicin Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and refreshingly tropical, this pineapple-coconut shrub mocktail is the kind of drink that makes you feel like you're somewhere with a better view. A shrub is a drinking vinegar syrup — fruit and sweetener cooked down and finished with apple cider vinegar — and the result here is a concentrate that's complex, lightly sweet, and absolutely nothing like a standard juice. The fresh ginger adds warmth and depth without any heat, making this a genuinely flavorful option for anyone avoiding capsaicin who still wants a drink with a little personality. After a 24-hour rest in the fridge, the vinegar edge mellows beautifully and the pineapple flavor really shines through. When it's time to serve, the shrub gets topped with coconut water for a light, hydrating finish that keeps things feeling clean and tropical rather than heavy or syrupy. It's a fantastic option for gatherings where you want something more interesting than sparkling water but need to keep every ingredient completely heat-free. Make a batch of the concentrate ahead of time and you'll have a stunning, crowd-pleasing mocktail ready to pour all week long.
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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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