Pineapple Cocktail Recipes Get Serious When It’s a Shrub Cocktail

by Pamela

shrub cocktail, vinegar drink, drink syrups, cocktail recipes, Mezcal cocktails

Pineapple cocktail recipes usually revolve around piña colada’s, martini’s or a tropical twist on a margarita recipe. But remember that shrub cocktail recipe I posted a couple of weeks ago? Well, I did it again. I couldn’t get the idea of playing around and creating another vinegar drink out of my head. Yes, I like things that have that tangy sour punch to them. I’m one of those weird people that will eat an entire package of sour gummy worms and simultaneously love and hate the fact that the surface of my tongue will now be warped for about three days. A shrub cocktail won’t do that to you, but they’re definitely not your typical cocktail.

These drink syrups give you an ingredient that can be used in cocktails as well as dessert syrups or as an addition to salad dressing recipes. But they also allow you to create light and fruity tasting cocktails with all the flavors of summer fruit without having to keep a fruit bowl taking up space on your counter top just so you can make a couple of drinks. Forget the fact that that same fruit goes from fresh to an unidentifiable slimy fruit fly covered mess in 48 hours or less during these hot and humid summer days.

I really like the peach strawberry shrub that I had made and am still using the drink syrup in all kinds of things. So when I was chopping up a pineapple, to make some more grilled fruit, I decided not to just toss the pineapple core into my composter. I chopped it up and scoured around my kitchen for more ingredients to make a Mexican inspired vinegar drink.

Even though you can make these drink syrups a couple of different ways, I make mine the cold process way. It takes a little longer to make it with this method, but it works the same way as all those liquor infusions that I make. I also think that by letting the fruit and seasonings infuse while they’re cold (instead of doing it with heat) gives the whole thing a fresher, more natural, fruit flavor. Besides, it’s just a couple of days.

You can keep your sissy pineapple cocktails. I am officially a shrub cocktail girl (that sounded waaaaay better in my head than it looks in print – it makes me sound worse than a cover band’s groupie). So bring on the vinegar drinks!

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Recipe: Pineapple Cocktails: The Pineapple Shrub

Summary: Makes Approximately 1 Cup of Vinegar Drink


For the Shrub

  • 1 Cup Chopped Pineapple (I used the core from a pineapple I had used for another recipe)
  • 1/2 Cup Cilantro Leaves
  • 1 2 Inch Piece of Fresh Ginger (peeled and roughly chopped)
  • 1 Small Lime With Peel (and white pith) Removed and Roughly Chopped
  • 12 Black Peppercorns
  • 1 Cup Turbinado Sugar (raw sugar)
  • 1 Cup Coconut Vinegar

For the Pineapple Shrub Cocktail

  • 1 1/2 Ounces Mezcal
  • 1 Ounce Pineapple Shrub
  • 1 Teaspoon Lime Juice
  • 1 Piece of Lemon Rind (gotten by using a peeler to get 1 strip)
  • 2 Slices of Cucumber


For the Shrub

  1. Put the first 6 ingredients into a large, sealable, jar and mix them up.
  2. Cover the jar and place it in the refrigerator for 3 days. Shake the jar at least once a day. (By the 3rd day you’ll notice that the majority of the sugar has dissolved.)
  3. Pour the mixture into a strainer to separate the juice from the solids.
  4. Pour into a clean jar and add the vinegar.
  5. Shake everything up and you’re ready to use your shrub.

For the Pineapple Shrub Cocktail

  1. Pour all of the ingredients into a cocktail shaker.
  2. Muddle until the cucumber is broken into small pieces and the juices have mixed.
  3. Add ice.
  4. Cover and shake vigorously.
  5. Stain into a champagne coupe.
  6. Garnish with a slice of cucumber.
  7. Serve.

Quick notes

I used the pineapple core left over from from another recipe. It was just as sweet as the edible part of the pineapple, just a little tougher. But you could also use the pineapple itself and toss out the core.


If you want this spicier, you can toss 1/2 of a fresh jalapeño into the mixture and let it sit with the other ingredients for 3 days. Remember, the more seeds you leave in there, the hotter it will be.

Try mixing up your own concoctions.

Preparation time: 72 hour(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 1

Culinary tradition: USA (Traditional)


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Easy Cocktail Recipes October 15, 2012 at 8:10 pm

Hi Pamela! Exceptional drink. Gathering all the ingredients was a bit difficult but I really enjoyed the drink. Thanks for sharing.

Jill~a SaucyCook July 6, 2012 at 8:51 pm

Well this is just inspirational! I love the idea of making good use of a pineapple core and the flavors sound divine!

Pamela July 7, 2012 at 6:07 am

Thanks Jill,

I love being able to use stuff instead of just trashing it. This recipe and my peach strawberry shrub recipe did just that. Enjoy!

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