Combine vinegar, water, ginger, apple, and sliced ginger in a saucepan.
Bring to a boil over high heat.
Reduce heat to a simmer .
Simmer on low for 10 minutes.
Turn off the heat and allow to steep for 5 minutes, until the apples soften and look cooked and tired.
Using a strainer placed over a heat proof bowl, strain the solids out of the liquid and discard.
Cool the resulting shrub liquid to room temperature or colder.
In a cocktail shaker, measure the liquors and 1½ ounce of the shrub.
Stir or shake well to combine, pour over ice into a rocks glass.
Skewer a slice of candied ginger with a pick and garnish.
