Cinnamon Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and refreshingly tropical, this pineapple-coconut shrub mocktail is the kind of drink that makes people ask what's actually in it. A shrub is a drinking vinegar syrup — fruit, sweetener, and acid slow-cooked together and left to mellow — and the result here is a concentrate that's complex, lively, and completely free of the warm spices that can make so many flavored drinks off-limits. Fresh pineapple and honey are simmered with ginger and then finished with apple cider vinegar, creating a sweet-tart base that tastes nothing like the sum of its parts. After a 24-hour rest in the fridge, the vinegar sharpness softens into something genuinely sophisticated. Topped with coconut water over ice, it's light and hydrating without being flat or boring. A sprig of fresh mint and a pineapple wedge on the rim make it feel like something you'd pay good money for at a craft cocktail bar. It's a brilliant option for anyone who wants a grown-up, layered drink without reaching for anything that might trigger a sensitivity.
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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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