1/2cupapple cider vinegar (preferably raw, such as Bragg's)(4 ounces / 115 grams)
Place the cherries in a large jar or bowl (it's fine to leave the pits in). Add the vanilla and maple syrup, and use a muddle stick (or other blunt objecto mash the cherries to a pulp. Stir in the vinegars. Cover and let the shrub sit for 24 to 48 hours. Strain the shrub, pressing on the solids to extract all the good stuff. Discard the pulp.
Pour the shrub into a jar or bottle and store in the refrigerator. It should keep for at least 1 month.
Inspired by Carey's Cherry Balsamic Shrub.Use grade A maple syrup here if you want a lighter flavor and brighter color (as pictured); grade B will have a deeper maple taste and the sodas will look a bit muddier, but they'll still be super tasty.Give yourself 1-2 days to make this recipe as the mixture needs to infuse for at least 24 hours.To drink, mix 1 part shrub with about 4 parts soda water, top with ice, and add a splash of rye whiskey or bourbon if you like.All ounce measurements here are by weight.Nutritional values are based on one of twelve drinks.