1. Crush 1 cup of the raspberries in a bowl. Combine the crushed raspberries, whole raspberries, bay leaves and desired vinegar in a clean 1-quart jar with a tight-fitting lid. Seal tightly. Refrigerate for 2 weeks, turning upside down once or twice, but storing the jar upright.
2. Strain the vinegar through a medium-mesh sieve into a large glass measure, pressing the solids with a rubber spatula until the dripping stops. Reserve a few of the whole raspberries to float in the jar, if desired. Discard the solids in the sieve. Pour the vinegar into a decorative jar with tight-fitting lid. Store in refrigerator until ready to give as a gift.