Apricot Shrub and Apricot Cooler

Saw a recipe at my dad's house for apricot shrub and spring tonic from Flavor magazine.  Had to give it a try.  Modified recipes below.

Apricot Shrub
2 cups apricots, halved, pitted, and quartered (about 1 lb)
2 cups sugar
2 cups cider vinegar
10 sprigs thyme

Combine apricots and sugar and stir well.  Cover and allow to macerate in the refrigerator 1-2 days, until the sugar has drawn water out of the fruit and created a syrup.  Add vinegar and allow to come to room temperature.  Stir until sugar is dissolved and add thyme.  Cover and return to the refirgerator for 1 day.  Strain and keep refrigerated.

Spring Cooler
1.5 oz. gin
1 oz. apricot shrub
.5 oz. dry vermouth
6 dashes rhubarb bitters
3 dashes orange bitters
3 dashes peach bitters
2-4 oz. club soda

Shake over ice all ingredients except for club soda.  Strain into an ice-filled collins glass and top with club soda.