Place raspberries in a bowl and lightly crush using a potato masher or fork. Transfer raspberries and their juices to a sterilized quart jar. Pour Champagne vinegar and red wine vinegar into jar, making sure raspberries are completely submerged.
Wipe jar rim with a clean cloth. Cover jar with a nonreactive lid. Store jar in a cool, dark place for 1 week, shaking it daily and ensuring raspberries stay submerged. Strain mixture through a fi ne-mesh strainer and discard solids. Combine vinegar and sugar in a sterilized container with a nonreactive lid. Refrigerate for 1 week more, shaking jar daily to help dissolve sugar. Store in refrigerator for up to 1 year.
Serving Suggestion: To make a simple cocktail with any shrub, including this Raspberry Shrub, combine 2 ounces liquor with ¾ ounce shrub syrup in a Collins or highball glass and top with club soda. Adjust to taste. It’s that easy!
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