Mushroom Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this pineapple-coconut shrub mocktail is the kind of drink that makes people ask what's in it. A shrub is a drinking vinegar syrup, and this one starts with fresh pineapple, honey, and ginger simmered together until the fruit softens and releases all its sweet, tropical juice. Apple cider vinegar gets stirred in off the heat, and after a 24-hour rest in the fridge, the sharp vinegar edge mellows into something complex and craveable. Every single ingredient here is completely free of fungi — no mushroom-derived additives, no fermented flavor boosters, nothing to second-guess. Topping the concentrate with coconut water keeps things light and hydrating rather than heavy or syrupy. Served over ice with a sprig of mint and a wedge of fresh pineapple, it looks stunning on a table and tastes like a craft cocktail bar made it. Make a batch of the concentrate ahead of time and you'll have a crowd-pleasing, zero-alcohol drink 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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