Mocktail Week: Mr. M.P. Shrimble Mocktail Recipe

Posted on Jun 21, 2016

Mocktail Week: Mr. M.P. Shrimble Mocktail Recipe

There are a lot of good reasons why someone at a party might not be drinking alcohol: they’re pregnant, or a recovering alcoholic, or are trying to slow down their consumption, or just don’t like the stuff, or suddenly realize that it’s summer and are perpetually thirsty (and maybe using cocktails as hydration isn’t the best life choice). We want to put an adult beverage in their hand too, even if that adult beverage contains no alcohol. That’s put us on a quest for interesting mocktails. This week we’ll be sharing some of what we’ve discovered. Say you’re not one of those people who aren’t drinking. Maybe you have a friend who does; make it for their sake. And, for you, we’ll give a suggestion of a good spirit for spiking each day’s recipe.

Yesterday, we featured Shirley’s Cousin. We broke out today’s drink, Mr. M.P. Shrimble, for a recent baby shower–or, rather, co-ed backyard Baby-Q. Even as a co-ed barbecue, a baby shower is a place where you’re bound to find a few people looking for a mocktail.

To accommodate them, we turned to the shrub, something we’ve tried out a couple of times before. A shrub is a sugar and vinegar fruit preservation. We think it’s an ideal way to make a mocktail that’s more than just a dressed up juice or seltzer. This one, with pineapple and salt, gave the drink something of the feel of a margarita.

And a note about the name! M is for mint! P is for pineapple! and shrub + our expecting friends the Trimbles = Shrimble.

Mr. M.P. Shrimble Mocktail Recipe


  • 2 tsp honey
  • 6 mint leaves
  • 2 oz pineapple shrub (recipe below)
  • ½ oz lime juice
  • 5 oz club soda


  • Muddle honey and mint together in a mixing glass.
  • Add lime and pineapple shrub.
  • Shake for 5-10 seconds for honey to dissolve.
  • Strain into ice-filled high ball glass.
  • Top with club soda.
  • Garnish with lime or mint sprig.

Spike of choice

2 oz rum

Pineapple Shrub Recipe

Adapted from the Washington Post’s Cucumber Shrub recipe


  • 1 cup diced pineapple (if you using frozen, let it thaw before blending)
  • 1/4 cup white wine vinegar
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt


  • Put pineapple in blender and puree until smooth.
  • Press mixture through a fine-mesh strainer into a bowl (this will take a awhile). Discard solids and/or pulps.
  • Transfer liquid into a bottle. Add remaining ingredients. Seal and shake vigorously. Refrigerate until ready to use; shake before using.

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