Absolutely. In mixology, vinegar is used to provide “brightness” and acidity, much like lemon or lime juice. It adds a fermented depth and a “zing” that citrus can’t replicate. The most common way to use it is through a Shrub (fruit-vinegar syrup) that’s a great thirst quencher or its fancier cousin a Gastrique (a reduction infused with fruit or herbs) that’s used a finishing sauce for fatty meats and fish. Vinegar beverages have a long shelf life and are a delicious way to avoid sugary mixers in your cocktail or mocktail.