The Sidoux Fizz
For the Scuppernong Shrub:
Put the scuppernongs in a large container and crush lightly. Add the champagne and white wine vinegars. Cover and refrigerate for 4 weeks. Strain through a sieve, gently pressing the fruit. Discard the solids. Whatever the volume is after straining, add half as much sugar (e.g. if the infused vinegar is 4 quarts, add 2 quarts sugar). Cook on medium heat until the liquid is reduced by half. Cool completely before bottling.
To Assemble and Serve:
Build the cognac, Scuppernong Shrub, vermouth, lemon juice, and bitters in a mixing glass. Add ice and shake. Fine strain into a coupe and top with Dejean, and garnish with a lemon twist.