What if you could turn a bowl of fruit scraps into tangy homemade vinegar, then transform that vinegar into sophisticated drinks that impress everyone you serve them to?Fruit Vinegars & Drinking Shrubs teaches you two satisfying, beginner-friendly fermentation skills in one compact guide. No special equipment, no complicated techniques, no waiting until you're an expert. Just simple methods, flexible recipes, and drinks worth bragging about. Whether you're chasing gut-health benefits, exploring the mocktail trend, or just want to make something delicious from scratch, this book gets you there without the overwhelm.Inside you'll learn: How to make fruit vinegar from scratch using whole fruit, scraps, or juiceThe two-stage fermentation process explained simply (no chemistry degree required)Cold-process and hot-process methods for making drinking shrubs10 seasonal shrub recipes from classic strawberry-balsamic to adventurous pineapple-jalapeño5 refreshing mocktail recipes and 5 simple cocktail recipesHow to troubleshoot common fermentation problemsCreative ways to use shrubs beyond drinks: dressings, marinades, glazes, and moreThis book is for you if: You're curious about fermentation but want to start with something forgivingYou love the idea of homemade, probiotic-rich drinksYou want impressive results without a huge time investmentYou're tired of paying $15+ for fancy shrub syrups at specialty storesYou have fruit scraps, overripe produce, or a farmers' market haul begging to be usedThis book is NOT for you if: You want a comprehensive 300-page deep dive into vinegar scienceYou're looking for canning-safe vinegar recipes (homemade vinegar acidity varies)You need instant results (vinegar takes 4-8 weeks; shrubs are faster)By the end of this book, you'll have homemade vinegar fermenting in your pantry, a collection of shrub syrups in your fridge, and the confidence to experiment with your own flavor combinations. Your drinks will never be boring again.