Soy Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and just a little bit tropical, this shrub mocktail is the kind of drink that makes people ask what's in it — in the best possible way. A shrub is a drinking vinegar syrup, and this one leans into fresh pineapple, honey, and ginger simmered together before a splash of apple cider vinegar brings that signature sweet-tart punch. The concentrate rests in the fridge for at least 24 hours, which lets the vinegar mellow and the flavors knit together into something surprisingly complex. When you're ready to serve, it pairs with coconut water for a fizz-free but totally refreshing finish over ice. Every single ingredient here is naturally free from soy — no sneaky sauces, no processed sweeteners, nothing to second-guess on a label. It's also a great make-ahead option since the shrub concentrate keeps in the fridge and is ready to pour whenever you need it. Dress it up with fresh mint and a pineapple wedge and it looks like something straight off a craft cocktail menu.
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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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