Shrubs add depth and complexity to mocktails. By transforming a few simple ingredients into flavored and sweetened vinegar, we can create a great backbone to replace alcohol in different recipes. Here, we use pineapple, brown sugar, and spices to construct a solid alternative to rum in some tropical drinks. I used this recipe for the channel to construct 3 different tropical mocktails.

Recipe

Ingredients

• Flesh of 1 Large Pineapple, Cut into Chunks
• 2 Cups, Dark Brown Sugar
• 2 Cups, Apple Cider Vinegar
• 4 Cloves
• 2 Cinnamon Sticks
• 1″ of Peeled Fresh Ginger, Cut into 1/4 in Planks

Steps

1. Combine the Pineapple, Sugar, Cloves, Cinnamon and Ginger in a large sauce pan.
2. Cook over medium-high heat until the Pineapple chunks are caramelized, this will take a while, and the foaming will be dramatic.
3. Add 2 Cups of water to the plan and bring it up to a boil.
4. Take the pan off the heat and add the apple cider vinegar.
5. Let the shrub cool down, then let it mature in the refrigerator for 24 hours.
6. After 24 hours, strain the shrub and store it in the fridge for up to a month.

If you make this Shrub, please comment on your experiences below.