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Shrub syrup can be stored in an airtight container for up to 1 month. Shake well before using. Add to seltzer with lime, adding tequila if desired.
Bring cranberries, sugar, and water to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until cranberries are beginning to break down, about 5 minutes.
Remove saucepan from heat and use potato masher to crush cranberries. Set fine-mesh strainer over medium bowl and line with triple layer of cheesecloth that overhangs edges. Transfer cranberry mixture to prepared strainer and let drain until liquid no longer runs freely and mixture is cool enough to touch, about 30 minutes. Pull edges of cheesecloth together to form pouch, then gently squeeze pouch to extract as much syrup as possible; discard solids. Whisk in vinegar.