Tart, fruity, and quietly complex, this peach shrub is a drinking vinegar that belongs in every home bartender's fridge. Ripe summer peaches are macerated in sugar until they release a gorgeous, jewel-toned syrup, then married with apple cider vinegar for that signature tangy depth. The whole process is beautifully low-effort — just a little patience while the fridge does the heavy lifting over two days. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your glass. A splash over sparkling water makes a refreshing non-alcoholic sipper, and it works just as brilliantly as a cocktail mixer with bourbon or gin. The optional fresh ginger adds a gentle warmth that makes the whole thing feel a little more sophisticated without complicating the process at all. Once you have a bottle of this in your refrigerator, you'll find yourself reaching for it constantly.
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Combine the diced peaches and sugar in a large glass jar or non-reactive bowl. Use a muddler or fork to crush the peaches lightly, releasing their juice and coating them thoroughly with the sugar.
Stir in the kosher salt and the grated ginger, if using. Cover the jar or bowl tightly with a lid or plastic wrap and refrigerate for 24 hours, stirring once halfway through, until the sugar has fully dissolved and the peaches have released a generous amount of syrupy liquid.
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