Chef Andy Ricker has several amazing restaurants in Portland, including Pok Pok and Ping, that serve SE Asian cuisine. One of the coolest things they serve are their drinking vinegars, which make a refreshing beverage when added to seltzer water, and can also be added to cocktails. A recent trip to Ping with the ever-lovely Midge ( http://www.food52.com/cooks/4425_midge ) put a bee in my bonnet: I wanted to make my own drinking vinegar. Some internet research provided me with the basic instructions, which I adjusted to suit myself. The resulting "shrub" is an intensely flavored and refreshingly tart decoction.
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<br />I highly recommend using coconut vinegar - its mild taste won't compete with your fruit, and it's a lovely translucent white color so your final product will be gorgeous. I found the vinegar at my local Asian market, and it was only a buck 39 a bottle.
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<br />Do feel free to experiment with any fruit or combo you'd like!

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