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If you’ve seen trendy bottles of tangy, fizzy elixirs lining health-store shelves, you’ve probably met vinegar drinks — sometimes called "drinking vinegars" or "shrubs." These are beverages made by diluting vinegar (often apple cider vinegar) with water, juice, or sparkling water and sweetening or flavoring them with fruits, herbs, or spices. Think of them as the cocktail cousin of a salad dressing: bright, acidic, and surprisingly refreshing.
Vinegar drinks tap into a craving for something crisp and cleansing. They’re low in sugar compared with many sodas and juices, offer a unique sour-sweet flavor profile, and can be used as a mixer in cocktails or a stand-alone tonic. For people who find plain water boring, a splash of vinegar can turn hydration into an experience — like adding a twist of lemon, but with a little extra "kick."
Not all vinegar drinks are created equal. Here’s a breakdown of popular styles you’ll encounter so you can pick one that fits your taste and goals.
Apple cider vinegar tonics are perhaps the most familiar. ACV has a fruity base and is commonly mixed with water, a bit of sweetener like honey or maple syrup, and spices such as cinnamon or ginger. Many ready-made bottles offer ACV blended with fruit juices so you get a milder, more palatable drink that still carries that vinegar tang. A typical serving is 1 to 2 tablespoons of ACV diluted in 6 to 8 fl oz of water.
Shrubs are fruit-and-vinegar syrups that date back centuries. They’re made by macerating fruit with sugar, then adding vinegar and letting the mixture age. The result is a concentrated syrup you can dilute with sparkling water for a bright, fruity drink. A common mix is 1 part shrub to 3 or 4 parts sparkling water, producing a delightful, cocktail-like beverage without alcohol.
Also known as "haymaker’s punch," switchel blends vinegar with water, ginger, and a sweetener such as molasses or honey. It’s heavier on spice and warmth than a shrub and commonly used as a refreshing, energizing drink. Switchel recipes often call for 2 tablespoons of vinegar per 8 fl oz of water, balanced by 1 to 2 teaspoons of sweetener.
Some drinking vinegars are produced through fermentation, which can add complexity and probiotic potential similar to other fermented beverages. These often have a more nuanced acidity and a slight effervescence. If you like sour beer or kombucha, fermented vinegar tonics will likely appeal to your palate.
People praise vinegar drinks for a range of benefits, from digestion support to blood sugar control. While research varies in depth, several studies suggest that vinegar, particularly apple cider vinegar, can modestly lower post-meal blood sugar spikes and improve feelings of fullness. Vinegar is acidic and can help with digestion for some people, acting as a small digestive aid when taken before meals.
Clinical trials have shown that small amounts of vinegar taken with meals can reduce blood sugar spikes after eating. That makes drinking vinegar an appealing option for people watching their glucose response. It’s not a cure-all, but adding 1 tablespoon of vinegar to a meal can sometimes make a measurable difference.
Some folks say vinegar helps with indigestion or bloating, perhaps by stimulating stomach acid production. If you have low stomach acid, a diluted vinegar tonic might ease digestion, though anyone with severe acid reflux or ulcers should consult a doctor before trying it. Start small — try 1 teaspoon to 1 tablespoon diluted in 6 to 8 fl oz of water to test tolerance.
With so many bottles and artisanal jars on the market, how do you choose? Start by deciding what you want from the drink: a health tonic, a mixer, or a flavorful non-alcoholic beverage. Then check labels for sugar content, type of vinegar, and added ingredients.
Some commercial drinking vinegars are sweetened heavily to mask acidity. If you’re buying for health reasons, compare nutrition labels and opt for products with less sugar — ideally under 10 grams per 8 fl oz serving. Remember that homemade versions give you full control over sweetener amounts, so they’re often the best option for strict sugar monitoring.
If you’re after potential probiotic benefits, choose raw, unfiltered vinegar that still contains the "mother" — the cloudy strand-like culture from fermentation. Brands label these clearly. But even filtered vinegars deliver acidity and flavor without the live culture.
Apple cider vinegar is the most common base, but rice vinegar, malt vinegar, and wine vinegar can be used too. Each brings its own profile: ACV is fruity and slightly sweet, rice vinegar is mild, and wine-based vinegars can be more aromatic. Pick a base that complements your flavor preferences and recipe plans.
One of the best things about vinegar drinks is how easy they are to make at home. You can tailor sweetness, tartness, and aromatics to your exact taste. Here are two starter recipes that use simple, imperial-sized measurements.
Ingredients: 1 tablespoon raw apple cider vinegar, 8 fl oz cold water, 1 to 2 teaspoons honey or maple syrup, 2 to 3 slices of fresh ginger (optional). Stir or shake to combine. Adjust sweetness to taste. Drink once daily or as needed before meals. This tonic gives you a tangy lift without overpowering your palate.
Ingredients: 2 tablespoons shrub syrup (made by mixing equal parts fruit and sugar, macerating, then adding 2 tablespoons vinegar per cup of fruit concentrate), 6 to 8 fl oz sparkling water, ice. Combine and garnish with a lemon wheel. If you want to make the shrub syrup from scratch, start with 8 oz of berries, 8 oz of sugar, and 2 fl oz of apple cider vinegar; mash and steep overnight, strain, and store in a jar.
Vinegar drinks are wildly versatile. They work in cocktails, mocktails, and culinary applications. Here are some playful ways to enjoy them.
Swap a sour mix for a shrub-based soda in a gin or vodka drink. Try 2 fl oz liquor, 1 fl oz shrub, and 4 fl oz sparkling water for a balanced cocktail. For a non-alcoholic version, replace the liquor with iced tea or cold-brew coffee for surprising complexity.
Stir a tablespoon of diluted ACV tonic into a morning smoothie for extra tang, or drink a small glass before breakfast to potentially help control hunger later in the day. It pairs well with citrus-heavy or ginger-forward flavors.
Shrubs double as finishing syrups for grilled meats or drizzled over roasted vegetables. A splash of drinking vinegar can brighten salad dressings, marinades, and sauces that need an acidic lift.
Vinegar is acidic, and though it’s safe in diluted amounts, you should take precautions. Drinking undiluted vinegar can irritate your throat and damage tooth enamel over time. Always dilute your vinegar drinks and consider using a straw to minimize contact with teeth. If you have esophageal issues, ulcers, or take medications like diuretics or insulin, check with your healthcare provider before making vinegar drinks a daily habit.
Most experts recommend 1 to 2 tablespoons (0.5 to 1 fl oz) of vinegar per day, diluted in at least 6 to 8 fl oz of water. Start lower — perhaps 1 teaspoon diluted in 6 fl oz — to see how your body reacts, then increase gradually if desired.
To protect teeth, rinse with plain water after drinking a vinegar tonic or drink through a straw. Avoid brushing your teeth immediately after; wait 30 to 60 minutes to allow enamel to reharden.
Storage matters. Most homemade shrub syrups and ACV tonics last well in the refrigerator for 2 to 4 weeks when stored in a sealed jar. Commercial bottled drinking vinegars often include preservatives or pasteurization and can last longer — check the label for "best by" dates. Keep opened bottles refrigerated and shake before serving if separation occurs.
If you make a larger batch of shrub syrup or tonic, freeze small portions in ice cube trays (1 fl oz per cube is a handy size) and defrost as needed. This preserves freshness without waste and keeps your drink rotation interesting.
If you prefer buying ready-made options, shop for brands that list raw apple cider vinegar or describe their product as a "drinking vinegar" or "shrub." Look for transparent labeling on sugar content and type of vinegar used. Local artisanal producers at farmers’ markets often sell seasonal shrubs that are worth trying for unique flavors like rhubarb, plum, or rosemary-pear.
Commercial drinking vinegars can range from budget-friendly bottles under $5 for small quantities to $12 or more for artisanal or organic blends in 8 to 12 fl oz bottles. Shrub syrups often cost more per ounce because they’re concentrated, but a small bottle goes a long way when diluted with sparkling water.
Tasting vinegar drinks is an adventure. When comparing bottles, note three things: acidity, sweetness, and flavor complexity. Acidity should be crisp but not harsh; sweetness should balance — not drown — the tang; and complexity comes from added botanicals or fruit. Try a blind sip test with friends: dilute each sample the same way (for example, 1 tablespoon vinegar in 8 fl oz water) and rate the balance and aftertaste.
Want quick pairings? Light ACV tonics go well with salads and grilled fish. Heavier, fruit-driven shrubs stand up to roasted meats and spicy dishes. Use vinegar drinks as palate cleansers between courses — their sharpness can reset the taste buds like a lemon sorbet.
If your homemade shrub tastes too sharp, add a touch more sweetener or let it age for a few days in the refrigerator to mellow. If it’s too sweet, dilute further with water or sparkling water. Cloudiness in a raw ACV tonic is normal and often indicates the presence of the "mother" — it’s harmless and can be strained or left in for extra character.
Vinegar drinks are an easy, flavorful way to shake up your beverage routine. They’re versatile: from a simple health shot diluted in water to an elegant shrub-based mocktail. Start mild, taste as you go, protect your teeth, and have fun experimenting. You may find that a tart sip becomes your new go-to refreshment — like summer rain in a glass.
Whether you’re curious about apple cider vinegar tonics, intrigued by shrubs, or searching for a new mixer, vinegar drinks offer variety, flavor, and potential health perks. With a little experimentation and attention to dilution and sugar content, you can craft or choose a vinegar drink that suits your palate and lifestyle. Try small servings, protect your teeth, and enjoy the bright, tangy world of drinking vinegars — who knew sour could be so satisfying?
