Apricot Cinnamon Shrub
(courtesy of Ivan Fontana, co-owner of Death & Taxes in Reno. Makes 16 ounces)
1 pound apricots, pitted and sliced
¾ cup sugar
¾ cup pear cider vinegar
Place apricots and sugar in bowl. Mash apricots and stir to combine with sugar.
Cover bowl and refrigerate. Allow fruit to macerate for a day, then strain out solids. Combine strained syrup with vinegar and whisk to dissolve sugar. Pour mixture into jar and refrigerate for one week before use. Pour over ice and add club soda or your choice of spirits.